Herb Chevre Fig Spread

35 mins (prep 20, cooking 15)
12 ingredients
1.5 servings
From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers.

Categories:  technique , <-60-mins , fruit , north-american , taste~mood , nuts , cheese , appetizer , potluck , eggs~dairy , time-to-make , asian , served-cold , sweet , european , presentation , spreads , vegetarian , to-go... , savory ,
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Serving Size (279.09 g)
Servings 1.5
Amount per Serving
Calories 851.83 Calories from Fat 474.12
% Daily Value *
Total Fat 52.68g 121.58%
Saturated Fat 7.32g 54.92%
Trans Fat 0.01g %
Cholesterol 19.28mg 9.64%
Sodium 529.17mg 33.07%
Total Carbohydrate 74.77g 37.38%
Dietary Fiber 14.48 g 86.88%
Sugars 33.39 g %
Protein 30.24g 90.72%
Vitamin A 256.8IU% Vitamin C 3.49mg%
Calcium 538.07mg% Iron 4.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boiling water, dried, crumbled chevre, light sour cream, fresh basil, fresh thyme, fresh thyme