Monday, April 25, 2011

Easter Munchies: Fig & Goat Cheese Spread and Sauteed Morels

My sister and her husband always host our family Easter dinner. I made a chevre-fig spread for a starter. It was very festive and I served it with sea salt pita chips. It went well with crisp bubbly Prosecco.
Chevre-Fig Spread
3/4 cup snipped dried figs
3/4 cup crumbled chevre (goat cheese) 3 oz.)
1/2 cup light sour cream
3 Tbsp. snipped fresh basil
2 Tbsp. milk
Ground black pepper
1/2 cup chopped walnuts, toasted
1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.2. Meanwhile, in a medium bowl stir together chevre, sour cream, basil, milk, and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in refrigerator up to 24 hours.3. To serve, transfer spread to serving bowl. Sprinkle with remaining walnuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1-1/2 cups.
We also brought our fresh picked Morel mushrooms and Chef Cam sauteed them in butter, salt, & pepper. Delicious!

Aunt B's Bunny Cake
 Lastly, my sister Libby and my mom are the bakers in our family. Libby created an adorable Bunny Cake and my mom made Paula Dean's dreamy bread pudding. Those recipes will follow soon.

Easter Bunny Mimi & kids
Libby, Grandpa Sam (100), & me.

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