Herb Chevre Fig Spread

• boiling water
• 3/4 cup chopped dried fig (about 14 whole figs)
• 3 ounces crumbled chevre cheese
• 1/2 cup light sour cream
• 3 tablespoons fresh basil, snipped
• 1 tablespoon fresh thyme, snipped
• salt, to taste
• ground black pepper, to taste
• 1/2 cup chopped toasted almond, divided
• 2 tablespoons milk (optional)
• fresh thyme (optional)

1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
2. Meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. Season to taste with salt and pepper. Stir in drained figs and 1/4 cup almonds. Thin with milk if needed. Cover and chill in refrigerator up to 24 hours.
3. To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).
4. Serve with toasted baguette slices or crackers.

boiling water, chevre cheese, light sour cream, fresh basil, fresh thyme, salt, ground black pepper, toasted almond, milk, thyme

Taken from www.food.com/recipe/herb-chevre-fig-spread-410737 (may not work)