3. Prepare the Toppings
In a bowl, mix together:
- chopped figs
- pistachios
- rosemary
- parsley
These festive colors give the wreath its Christmas look.
4. Coat the Wreath
- Remove cheese wreath from the plastic wrap.
- Place topping mixture on a plate.
- Gently press the wreath into it, coating the top and sides.
- Transfer to a serving platter.
5. Finishing Touches
- Drizzle lightly with honey.
- Add pomegranate seeds for festive ruby sparkle.
- Garnish with a small sprig of rosemary as a “mini Christmas tree branch.”
Serving Suggestions
Serve with:
- rosemary crackers
- crusty baguette slices
- pita chips
- walnut bread
- sourdough crisps
Storage
- Keep in the refrigerator up to 3 days.
- Cover lightly with plastic wrap to prevent drying.
- Do not freeze.
Variations
Sweet Option
- Add chopped dates
- Swap honey for fig jam drizzle
Savory Option
- Add crushed black pepper
- Add chopped olives
Herb Variation
- Use thyme or basil instead of rosemary
Nut Variation
- Almonds or walnuts instead of pistachios
If you want, I can also prepare:
A printable Christmas recipe card
A decorative image of the Fig & Goat Cheese Wreath (when your limit resets)
A full holiday menu with appetizers, mains & desserts
