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Ingredients
- 11 ounces soft mild goat cheese at room temperature (about 1 1/4 cups)
- 1/2 cup heavy cream
- 2 teaspoons finely chopped fresh rosemary leaves, or to taste
- 1 tablespoon honey
- 1 pound fresh figs
Method
- In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper.
- Rosemary goat cheese may be made 1 day ahead and chilled, covered.
- Bring goat cheese to cool room temperature before serving.
- Mound goat cheese in center of a platter.
- Halve figs and arrange around goat cheese for dipping.
