Chèvre and thyme dip

Chèvre and thyme dip

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Use a fork to gently mash 200 g soft goat’s cheese (rind removed). Combine with 200 g crème fraîche, 1-2 teaspoons honey and 1-2 tablespoons chopped fresh thyme. Season with sea salt and freshly ground black pepper. Set aside for 1 hour before serving with roasted capsicums, toasted sourdough or cooked beetroot.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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