- 1 cup blueberries
- 2 tablespoon honey divided
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1-2 teaspoons fresh chopped rosemary leaves
- ½ teaspoon vanilla extract
- Pinch of salt
- 6 ounces soft goat cheese chevre-not crumbled
- 2 ounces cream cheese
Heat a small saucepan over medium heat. Add blueberries, honey, lemon juice, lemon zest and salt. Stir frequently until blueberries begin to burst; about 5-7 minutes.
Remove from heat and stir in vanilla extract. Set aside, uncovered, to cool completely.
Place goat cheese and cream cheese in a medium mixing bowl and beat with a hand mixer until well combined and smooth. Stir in 1 tablespoon of honey and the chopped rosemary.
Spread the goat cheese mixture into a shallow dish or plate, then top with the blueberries, leaving a 1-inch so the blueberries don't drip off the sides. Drizzle with honey if desired and top with a sprig or two of fresh rosemary.
Refrigerate for at least 1 hour or up to 2 days. Serve with your favorite crackers.
Calories: 217kcalCarbohydrates: 15gProtein: 9gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 202mgPotassium: 69mgFiber: 1gSugar: 13gVitamin A: 651IUVitamin C: 6mgCalcium: 77mgIron: 1mg