Thursday, September 15, 2011
Mix the goat cheese, cream cheese, and balsamic vinegar together in a food processor or mixer until thoroughly combined. Spoon about a teaspoon of the cheese mixture into each half of each fig and lay them out on a baking sheet. Heat in a 325 degree oven for about four or five minutes. Place on a serving platter and drizzle with honey.
1 12 oz. loaf French bread, cut into half inch cubesHeat the jam and berries in a small saucepan over medium heat for four or five minutes until jam is melted and smooth and berries are softened a bit. Stir occasionally, so things don’t stick, but not too much. Put bread cubes and cheese cubes in a big bowl and toss with blackberry mixture until everything is coated. Pour into a 13 x 9 greased pan.
1 8 oz. package of cream cheese, cut into half inch cubes
1 cup blackberry preserves
1 cup fresh blackberries
4 large eggsWhisk eggs, cream, cinnamon, and vanilla and pour slowly over bread mixture, taking time to let the break soak it in a bit. Sprinkle the brown sugar over the top of everything. Wrap it tightly and chill it for at least eight hours.
2 cups half and half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
Preheat oven to 325 degrees. Bake the casserole covered for twenty minutes and then uncovered for another 10-15 minutes until mixture is set and browned a bit on top. Dust with powdered sugar and serve with maple syrup.
P.S. -- This recipe is adapted from one I found in Southern Living's Best