Balsamic Fig Cheese Spread a for aubergine. 6 dried figs, halved - 1 / 4 cup vinegar - 8 oz Neufchatel cheese, at room temperature. Figs will become a bit plump because they're rehydrating.
Balsamic Fig Cheese Spread a for aubergine. 6 dried figs, halved - 1 / 4 cup vinegar - 8 oz Neufchatel cheese, at room temperature. Figs will become a bit plump because they're rehydrating.
Balsamic Fig Cheese Spread a for aubergine. 6 dried figs, halved - 1 / 4 cup vinegar - 8 oz Neufchatel cheese, at room temperature. Figs will become a bit plump because they're rehydrating.
- 6 dried figs, halved - 1/4 cup balsamic vinegar - 8 oz Neufchatel cheese, at room temperature
Add the balsamic vinegar and dried figs in a small to medium
saucepan over medium heat. When the balsamic begins to bubble, lower the heat to a simmer. The balsamic vinegar will reduce to a thick syrup and the figs will become a bit plump because theyre rehydrating.
Remove the rehydrated figs and any leftover balsamic syrup from saucepan, and allow to cool to room temperature.
When the rehydrated figs are at room temperature, place in a food
processor and add the Neufchatel cheese. Process until well combined. Chucks of dried figs in the mixture is excellent, so do not over-process the mixture. The final mixture will have a delightful light purple hue to it.