Honey Whipped Goat Cheese w/ Blackberry Compote
This recipe was derived from berries I had in my fridge on the brink of being past their prime. Seriously, the blackberries needed to be prepared or I’d wake up the next morning to a sad site of expensive mushy produce in the fridge. I haven’t yet made a compost bin for our new house so I knew I’d feel guilty throwing them out in a few days if I didn’t use them. Somehow throwing unfinished produce into a compost bin always makes me feel less guilty, but I’m trying to minimize produce waste all around by getting more creative in the kitchen.
So, que this fancy little spread. I envision I’ll whip it up for the future dinner parties I dream of hosting. Though I’m quite the introvert so I’m sure I’ll just bring it to someone else’s hosted gathering instead. Oh well, a girl can dream of wine clubs & ladies mahjong gatherings.
What You’ll Need:
For Blackberry Compote
6oz Fresh Blackberries
1/4 Cup Brown Sugar
1/4 tsp Vanilla Extract
Juice of Half a Lemon
For Whipped Goat Cheese
8oz Goat Cheese
1 tbs Local Honey
1 Pinch Sea Salt
How To:
Blackberry Compote
Wash berries & place all compote ingredients in a saucepan over medium heat.
Cook for about 12-15 minutes stirring occasionally to avoid burning.
Place in a jar allowing to cool in the fridge for a few hours.
Honey Whipped Goat Cheese
Allow goat cheese to soften to room temperature.
In a small bowl combine softened goat cheese, honey, & a pinch of sea salt.
Whip by hand until fully combined. Add more honey to taste if you want a sweeter cheese.
Cover and chill in fridge for about thirty minutes.
Once chilled, top with blackberry compote & serve with fresh crusty bread or wheat crackers.
