Prickly Pear Coulis with Bella Capra Chévre and Herbs

A refreshing, elegant appetizer or snack that pairs sweet and tangy prickly pear coulis with a savory herb-coated chèvre. The vibrant coulis is strained to a silky finish, chilled, and served with a creamy chèvre rolled in fresh herbs. Top with salted pepitas for crunch and a touch of agave for balance.

Ingredients

3 semi-ripe prickly pears (should be slightly tender)
3 ounces of Bella Capra Chévre
1/2 tablespoon each Italian basil, marjoram, and thyme (finely diced)
salted and baked pepitas (pumpkin seeds)
1/2 teaspoon agave nectar

Directions

Peel the skin of prickly pears and discard. Cut into thirds.
Purée the fruit in a blender for 30 seconds until smooth.
Using a cheesecloth, put the purée into cloth and twist into a medium bowl so that the juice will filter through, separating the seeds and pulp.
Chill the purée for 2 hours. In the meantime, finely dice the herbs and mix them together.
Hand roll the goat cheese into a ball and roll over the herbs so they stick.
Pour the chilled sweetened coulis into bowl and gently set the herb goat cheese in middle.

Voila!

Prickly Pear Coulis with Bella Capra Chévre and Herbs

Appetizer

Print Recipe

Ingredients

Directions

Peel the skin of prickly pears and discard. Cut into thirds.
Purée the fruit in a blender for 30 seconds until smooth.
Using a cheesecloth, put the purée into cloth and twist into a medium bowl so that the juice will filter through, separating the seeds and pulp.
Chill the purée for 2 hours. In the meantime, finely dice the herbs and mix them together.
Hand roll the goat cheese into a ball and roll over the herbs so they stick.
Pour the chilled sweetened coulis into bowl and gently set the herb goat cheese in middle.

Voila!