Turkish Cheese Ring
Turkish Cheese Ring
Ingredients
- 8 ounces cream cheese, softened
- 10 1/2 ounces goat cheese, room temperature
- 1 tablespoon fig jam
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup roasted pistachios, chopped
- 1 tablespoon honey, to 2 tablespoons
- 2/3 cup fig jam, for the center
Instructions
- 1
Line an 8-cup bundt pan with plastic wrap, ensuring enough overhang is left on the outside edges to cover the mixture later.
⏱️ 2 min
- 2
In a mixing bowl, combine the softened cream cheese, room temperature goat cheese, 1 tablespoon of fig jam, chopped fresh thyme, chopped fresh rosemary, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is smooth. An electric hand mixer can be used for this step.
⏱️ 8 min
- 3
Sprinkle the 1/2 cup of chopped roasted pistachios evenly into the bottom of the plastic-lined bundt pan. Ensure the bottom and sides that will be exposed are well covered.
⏱️ 3 min
- 4
Spoon the prepared cheese mixture over the pistachios in the pan. Use a spatula to press down the cheese mixture firmly and evenly into the pan, ensuring it fills the mold completely and is packed.
⏱️ 5 min
- 5
Cover the cheese mixture with the excess plastic wrap from the edges of the pan.
⏱️ 1 min
- 6
Chill the pan in the refrigerator for at least 1 hour.
⏱️ 60 min
- 7
When ready to serve, unwrap the top plastic and carefully invert the bundt pan onto a serving plate. Gently remove the plastic wrap from the cheese ring.
⏱️ 1 min
- 8
Spoon the 2/3 cup of fig jam into the center cavity of the cheese ring.
⏱️ 1 min
- 9
Drizzle 1-2 tablespoons of honey over the top of the cheese ring.
⏱️ 1 min
- 10
Serve immediately with crackers, bread, or pretzels.
Kitchen Tools
Nutrition Facts (per serving)
Turkish Cheese Ring
- 8 ounces cream cheese, softened
- 10 1/2 ounces goat cheese, room temperature
- 1 tablespoon fig jam
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup roasted pistachios, chopped
- 1 tablespoon honey, to 2 tablespoons
- 2/3 cup fig jam, for the center
Instructions
- 1
Line an 8-cup bundt pan with plastic wrap, ensuring enough overhang is left on the outside edges to cover the mixture later.
⏱️ 2 min - 2
In a mixing bowl, combine the softened cream cheese, room temperature goat cheese, 1 tablespoon of fig jam, chopped fresh thyme, chopped fresh rosemary, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture is smooth. An electric hand mixer can be used for this step.
⏱️ 8 min - 3
Sprinkle the 1/2 cup of chopped roasted pistachios evenly into the bottom of the plastic-lined bundt pan. Ensure the bottom and sides that will be exposed are well covered.
⏱️ 3 min - 4
Spoon the prepared cheese mixture over the pistachios in the pan. Use a spatula to press down the cheese mixture firmly and evenly into the pan, ensuring it fills the mold completely and is packed.
⏱️ 5 min - 5
Cover the cheese mixture with the excess plastic wrap from the edges of the pan.
⏱️ 1 min - 6
Chill the pan in the refrigerator for at least 1 hour.
⏱️ 60 min - 7
When ready to serve, unwrap the top plastic and carefully invert the bundt pan onto a serving plate. Gently remove the plastic wrap from the cheese ring.
⏱️ 1 min - 8
Spoon the 2/3 cup of fig jam into the center cavity of the cheese ring.
⏱️ 1 min - 9
Drizzle 1-2 tablespoons of honey over the top of the cheese ring.
⏱️ 1 min - 10
Serve immediately with crackers, bread, or pretzels.