Catching Up Over Goat Cheese Spread
You ever have one of those recipes that just crawls into your brain and decides to never leave? This goat cheese spread with honey, apricot, and almonds—well, it’s that for me. First time I whipped this up… I was stressed out, running late for a last-minute girls’ night, and all I had were odds and ends from the fridge. But goat cheese is basically my spirit animal, so with a bit of honey and some dried apricots hiding at the back of the cupboard, magic happened. My friend Jen still mentions it (in a slightly suspicious tone, as if I’m keeping some great culinary secret).
Honestly though, it’s one of those dishes that looks fancier than it is. I mean, you slap it together, and suddenly people think you’re one of those clever food people. Makes me laugh every time—especially since I’ve been known to eat the leftovers straight from the bowl, standing at the fridge at midnight. Probably shouldn’t admit that? Oh well. You’re among friends now.
Why You’ll Love This (Or At Least, Why I Do!)
I pull this out when I need a proper crowd-pleaser and, honestly, when I can’t even think straight after work and want something festive without the fuss (because there’s nothing like sticky honey to ruin a mood—learned that the hard way). My family goes mad for it at holidays, but truth: it’s just as good for lazy Saturday lunches. Plus, it’s vaguely impressive, but secretly you barely did a thing. You know what’s even better? The way the apricots and honey kind of caramelize together. It’s not too sweet, not too tangy…just right. Oh, and it doesn’t involve baking. Love that for us!
What You’ll Need: Gather the Goodies
- 200g (about 7oz) soft goat cheese (or honestly, a mix of goat and cream cheese if I’m feeling wild – my neighbor swears by the Aldi brand, I don’t see much difference)
- 2 tablespoons runny honey—any favorite works, but I once used orange blossom and wow
- 1/3 cup dried apricots, diced up small (dried cranberries will do if the apricots are AWOL)
- A handful of toasted almonds, roughly chopped (pecans are good too but sometimes they get lost—also, don’t stress if you’ve only got slivered almonds)
- Zest of 1 lemon (optional, but my aunt claims it makes it taste restaurant-y)
- Pepper, just a pinch (I always overdo this, so maybe taste as you go)
Let’s Throw It Together – Directions
- First off, let your goat cheese come to room temperature; trust me, cold cheese is a pain to spread. This is when I usually take the tea kettle off the boil or check my phone for the fifth time.
- In a small bowl, mash (yes, mash) the goat cheese with a fork. Add the honey and give it a good stir, till it’s glossy and a bit fluffy. Don’t worry if it doesn’t look like much right now. Actually, I find it works better if you add the honey in two smaller splashes – it gets better distribution, somehow.
- Fold in the diced apricots, about two-thirds of your chopped almonds, the lemon zest, and that pinch of pepper. This is where I always sneak a taste and then realize I need more honey. Or less. Depends on the cheese.
- Scrape the whole lovely mess onto a plate or into a cute bowl. Sprinkle the remaining almonds over top. Looks fancy, right? If you want to be extra, drizzle a tiny ribbon of honey over everything at the end.
Notes From the Trenches
- I used to use cold cheese and—wow, I don’t recommend that. Total arm workout.
- Once I added both honey and salted caramel sauce. Not my best idea. Stick to just honey unless you like things very sweet.
- If your apricots are a bit leathery (mine sometimes get a little fossilized in the cupboard), soak them in a splash of warm water for 10 minutes. Makes a difference.
Poking Around With Variations
- I’ve swapped in chopped figs for the apricots—tastes pretty lush, especially with walnuts instead of almonds.
- Fresh herbs like thyme or basil: great if you happen to have some, not essential.
- I once tried blue cheese (don’t ask me why). Not for the faint-hearted—maybe just stick with good old goat cheese.
Do You Actually Need Any Fancy Equipment?
I just use a fork and a bowl, honestly—don’t worry if you don’t have a pastry knife or one of those special cheese spreaders; a butter knife or even your trusty spoon works just fine. If you really want to go full Instagram cheese board, you could use a wooden serving board, but let’s be real, no one cares.
Storing It (If It Ever Survives That Long)
Technically, you can stash it in the fridge covered for up to 3 days; though honestly, in my house it never lasts more than a day! And, in my opinion, the flavors get a little bit friendlier the next day. Or maybe that’s just wishful thinking because I’ve only had it last that long once.
Serving Suggestions – The Fun Bit
I like to pile this goat cheese spread up on crusty bread—sourdough is my favorite, but crackers, carrot sticks, even apple slices work. My brother insists it’s best with warm pita (the lazy kind you microwave). For special occasions, I add a pile of grapes or figs on the platter, mainly so it looks like I tried. My family does this weird thing where they put it on pancakes—don’t knock it ’til you try it, I guess?
Lessons Learned (So You Don’t Have To Repeat My Mistakes)
- I once tried to rush the softening of the cheese with the microwave, and it turned into a soupy mess. Let it warm up on the counter. Patience is your friend (or at least your cheese’s friend).
- It tastes better if you let it sit for about 20 minutes before serving, but often I can’t wait that long and just dig in. Balance, right?
FAQ – The Stuff People Actually Ask Me
Q: Can I use fresh apricots instead of dried?
Sure can, but honestly, they make it a bit runnier, so I just chop them real small and maybe add a dash less honey. Gets a bit juicy, which some folks like.
Q: Do you have to use almonds?
Nope! Walnuts, pecans, even pistachios if you’re feeling flush. Just don’t use peanuts—tried it once, and it was kinda strange.
Q: Will low-fat goat cheese work?
It’ll do, but it’s not quite as creamy. Actually, I think the small bit of extra fat in the regular kind makes the whole thing more spreadable. Except, if you’re trying to keep it lighter… well, it won’t ruin the party.
Q: How far ahead can I make this?
The day before’s great. Any longer, the apricots start to soften too much. But, and this is from experience, letting it sit at least 20 minutes before serving brings it all together.
By the way—sorry for rambling on, but if you do try this, do let me know what twist you come up with. I’m always pinching new ideas from friends. And if all else fails? Just eat it with a spoon. Zero judgement here!
Ingredients
- 8 oz soft goat cheese
- 2 tbsp honey
- 1/3 cup dried apricots, finely chopped
- 1/4 cup sliced almonds
- 2 tbsp fresh chives, finely chopped
- 1 tbsp olive oil
- 1/4 tsp crushed black pepper
- 1/8 tsp sea salt
Instructions
-
1Place the goat cheese in a mixing bowl and let it sit at room temperature for 10 minutes to soften.
-
2In a small skillet over medium heat, toast the sliced almonds for 1–2 minutes until lightly golden and fragrant. Set aside to cool.
-
3Mix the softened goat cheese with olive oil, ground black pepper, and sea salt until smooth and creamy.
-
4Spread the goat cheese mixture onto a serving plate. Drizzle honey evenly over the top.
-
5Sprinkle the chopped dried apricots, toasted almonds, and chopped chives over the goat cheese. Serve with crackers, toasted bread, or fresh vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
