Goat Cheese and Dried Fruit Spread & Baguette Baking Challenge

Feb 20, 2015 | Recipes | 15 comments

There is really nothing like a creative collaboration…


Wait, I could say this better.

There is nothing like a cousin.

There is nothing like a cousin who after life led you different ways God pops back into your world and the two of you get along like peas and carrots.

Or should I say flour and yeast?

I’ll go with flour and yeast ’cause my “little cousin” and I got together this week to make Beginner Baguettes for her Baking Challenge.


The Dear Darla Baking Challenge. Yeah – you’ve got to check it out. It’s a crash course in beginner baking. Time to get over your fear of homemade bread and Darla is going to show you how. I insist you try every loaf. You’ll feel like a pro in no time.

Baguette Recipe

Baguette Recipe

So (Dear) Darla came over with her two darling muchkins and us two Momma’s and seven total children in our little house filmed the baguette portion of her challenge which she put together and she is allowing me to steal it from her blog and share with you here…

You’ll have to visit her blog www.DearDarla.com for the recipe!

Oh!  And here’s the link for our awesome pan!  (You’ll have to watch to know why we loved this pan so much!)

Darla asked me to share something from my upcoming cookbook (Today in the Kitchen with Parisienne Farmgirl, Amazon Summer 2015) that would go great with our baguettes and I thought  this amazing Chevre and Dried Fruit Spread would be perfect!

Goat Cheese Recipe

Though the French serve their cheese after dinner but before dessert (which is served before coffee!) this cheese dish can be served as an appetizer or hors d’oevres at a party or of course as all or part of your dinner’s cheese course.

Parisienne Farmgirl’s Chevre and Dried Fruit Spread

You will need:

1 chevre log
1/2 cup raisins (I use a tri-color variety)
1/2 cup cranberries
1/2 cup dried blueberries (I did not have blueberries for my photos)
1/4 cup extra virgin olive oil
1/2 cup honey
1-2 tablespoon of fresh thyme

Remove cheese from refrigerator 30 minutes before beginning.  Mince garlic in food processor to peppercorn size. Add fruit and pulse to desired size.  Add olive oil.  Arrange the chevre log on serving plate or platter and arrange fruit mixture on top of the cheese.  Drizzle honey over the top and sprinkle with thyme.  Serve with baguette slices or crackers.

Goat Cheese Recipe

This recipe is going to make you the star of ANY event you bring it to.  People go nuts.  Seriously.

Now, off you go! Go bake some bread and make some spread!

Bon Appetit!

Parisienne Farmgirl

Here’s your Pinner!

Baguette Recipe



  1. Carol Blanchet

    YUM, just YUM! We have Kinder goats and I have been making chevre for several years. I am going to try it with your fruit spread.
    Also – your breads look beautiful.

    • Parisienne Farmgirl

      Oooo – Carol, I can’t wait to hear how you like it! Blessings to you! Happy Weekend.

  2. mandy

    okay, that was adorable! Screw gluten free 😉

    • Parisienne Farmgirl

      Honeslty Mandy — I would have to be on deaths door to go gluten free. I know some people really HAVE to but I swear I’m not doing it! 🙂

  3. Abby Jo

    Ok, first of all that was a fun video. Good looks run in the family, and I loved the dancing at the end!

    Angela, can I share your commercial Mac tutorial youtube on my website? I’m planning on doing a post showing off my new Mac skills and I will do a plug for the great tutorial. I planned on making them for Valentines, but had to drive an hour away to a big town to buy some missing ingredents ( I live way out, tiny town!) so this weekend my almost sixteen year old are making this happen. Then I will share on my blog. Forgotten Way Farms.com

    Abby Jo

    • Parisienne Farmgirl

      Oh my goodness Abby, I would be SO BLESSED for you to share the trailer! Oui, Oui, Oui!!!!! Show me your stuff when you get them done!

  4. Sue Neitzel

    They look amazing, will have to try! Is that your kitchen in the background?

    • Parisienne Farmgirl

      Sue, Yes, that is my kitchen. You can see even more of it on my new Macaron Tutorial — shameless plug – hahhahahha!

  5. à la parisienne

    Love the video. You two are so charming on camera! I’m seriously going to have to try this recipe. It’s been years since I’ve had une vraie baguette francaise…that crunch and fresh soft center of a French baguette just cannot be found in the grocery store! And I love the French sandwich with BUTTER, jambon, et fromage…heaven.

  6. bonnie morgan

    Thank you for your blog. I have enjoyed a delightful morning reading this post and several recent posts. Thank you for the tutorials. Loved seeing and hearing you and Darla make french bread.

    Your kitchen is gorgeous. Love all things french.

    Your story about the car hatchback full of loaves of french bread was fun. I’v been to Paris four times and don’t feel as if I’ve scratched the surface.

    Off to read Darla’s blog. You young girls amaze me. Blessings to you.

  7. Doré @ BurlapLuxe

    Oh Angela,
    This is your calling, home making, gardening, baking and painting beautiful country kitchens.
    I think HGTV needs to pick you up. Your cousin is adorable and you my dear so beautiful and does not look as if you had one chiled let alone five, you look well rested and beautiful.
    I so enjoyed this video post so much so I will be watching it again and breaking bread with you soon, I’m fact my daughter said we need to get in the kitchen and make some home baked breads like our Rosemary breads loafs and such! Your spread is something I so want to copy down and try.

    Have a beautiful day, I will be back again and again…. Would love more then anything to see a video of your kitchen from all angles. It’s a wonderful kitchen and so would like to take my white cabinets to a grayer rustic French farmhouse style. I have to give you props on the French Pannels on the door or pantry, I so would do this if I had a door way to do so….in fact I may take a door off a closet so I can do this to it. Love the fabric.
    I watched with my daughter who spoke right up saying right away…. Oooooh! I love here kitchen :))

    See you soon.



  8. Glynis

    Hello Angela, I was just wondering how much garlic you use in the dried fruit spread as it isn’t listed in the ingredients.

    Lovely food – can’t wait to try it.

    • Parisienne Farmgirl

      Oh goodness! I totally forgot! I use one clove! Good eye. Thank you!

  9. Daniela

    Dear Angela, I put together your flower pepper and it tastes and smells like heaven. And last friday evening I made steaks like you did your venison steaks, they were to die for;-)))) Best meat and sauce recipe ever!!!!!
    I did also order your macaron tutorial and it is so wonderful, thank you very much. Now I will try to them myself.
    And I absolutely love your baguette video. I have a dough recipe à la no knead bread for baguette and I will give it a try. I did`t know the method of forming the baguette like you did it, I think this will solve my problems with forming them properly.
    Thank you so very much for all your blog inspirations and I look forward to get your cookbook.
    xoxo from Switzerland
    Sorry for my english;-)

  10. Glynis

    Hi Angela,

    thanks for the update re the clove of garlic – I’d guessed one clove but just wanted to make sure.

    I made the dried fruit spread and it was delicious. I halved the quantities as it seemed like a lot of fruit and that worked well and worked wonderfully with the goat’s cheese log. Unfortunately I didn’t have a fresh homemade baguette to try it on.

    The small amount of garlic didn’t seem very much compared to the other ingredients – but it was plenty and the garlic flavour cut through all of the sweetness.

    The only change I made was post jamming where I added some hot water to soak into the fruit as my spread was a little too thick to spread (I think my dried fruit was a bit old and a bit too dried). I still have plenty left.


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