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
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
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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.