Briny Kalamata olives and sweet honey may seem like an unlikely pairing, but together they bring out the best in creamy goat cheese. This make-ahead appetizer is as beautiful as it is delicious.
INGREDIENTS
1/2 c Divina Pitted Kalamata Olives, drained and chopped
10 oz soft goat cheese, room temperature
2–3 tbsp milk
1/2 c pecans
1 tsp fresh thyme, finely chopped
1/4 c Divina Greek Honey
INSTRUCTIONS
- Mix the goat cheese until softened and spreadable, adding 1 tbsp milk at a time as needed.
- In a separate bowl, combine the olives, pecans, thyme and honey.
- Lightly spray a small bowl with cooking spray or line it with plastic wrap.
- Add one-third of the olive mixture to the bowl, or enough to cover the bottom. Top with one-third of the goat cheese mixture, spreading it evenly to cover the olives.
- Repeat the layers with the remaining olive mixture and goat cheese, finishing with a layer of goat cheese.
- Chill until firm, at least 1 hour.
- Invert onto a serving dish and remove the bowl.
- Serve with crackers, crostini or fresh vegetables.
