I'm starting the holidays off with this new one and it's already a family favorite!!
I can't believe I've had this recipe since Nov. of 2012 and not tried it!!! I took the cheese spread in the serving 'pan' separately from the topping and added the topping at the party. But, because this flavor combination is so darn good, this is a dangerous way to do it because it was hard to stay out of it.
Pepper-Glazed Goat Cheese Gratin
1 lb creamy fresh goat cheese, softened
6 Tbs apricot preserves
4 Peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 Tbs minced cocktail onions
2 tsp Dijon mustard
1 1/2 tsp dry sherry
Pita chips and toasted baguette slices, for serving
1. Preheat the oven to 400°. Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry.
2. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges.
3. Serve hot, with pita chips and toasted baguette slices.
4. Suggested Pairing
5. Tart apple-scented sparkling wine: NV Roederer Estate Anderson Valley Brut.
Servings: 8
Author: Contributed by Grace Parisi
I can't believe I've had this recipe since Nov. of 2012 and not tried it!!! I took the cheese spread in the serving 'pan' separately from the topping and added the topping at the party. But, because this flavor combination is so darn good, this is a dangerous way to do it because it was hard to stay out of it.
Pepper-Glazed Goat Cheese Gratin
1 lb creamy fresh goat cheese, softened
6 Tbs apricot preserves
4 Peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 Tbs minced cocktail onions
2 tsp Dijon mustard
1 1/2 tsp dry sherry
Pita chips and toasted baguette slices, for serving
1. Preheat the oven to 400°. Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry.
2. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges.
3. Serve hot, with pita chips and toasted baguette slices.
4. Suggested Pairing
5. Tart apple-scented sparkling wine: NV Roederer Estate Anderson Valley Brut.
Servings: 8
Author: Contributed by Grace Parisi
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com