Goat Cheese with Apricot Peppadew Glaze

We were in Atlanta this past month and I was cooking dinner one night for friends.  Not being in my kitchen and with limited time, I decided to make a goat cheese appetizer for dinner.  I wanted to put together something to serve with cocktails prior to dinner while the grill was heating up.  I headed to the market, picked up some goat cheese, apricot jam, peppadews off of the olive bar, a jar of pickled jalapenos, dry sherry and some Dijon mustard.  A quick assembly, heated until bubbly and I will tell you I had no leftovers.  Easy and delicious.

 

Goat Cheese with Apricot Peppadew Glaze

Servings 6

Ingredients

  • 16 oz goat cheese, room temperature
  • 1/2 cup apricot preserves
  • 5 peppadew peppers, chopped
  • 1 pickled jalapeno, chopped
  • 2 teaspoons Dijon mustard
  • 2 tablespoons dry sherry
  • pita chips, for serving

Instructions

  1. Preheat oven to 400 degrees.  Spread goat cheese in approximately a 7 inch baking dish. or ramekin.  Mix the preserves, peppers, jalapeno, mustard and sherry.  Pour over goat cheese.  Bake until hot and bubbly, 8 - 10 minutes.  Serve with pita chips or crackers.