Baked Goat Cheese with Westport Rivers’ Pinot Noir Pepper Jelly
Kerry makes her own pepper jelly (available at the winery store) using fresh Pinot Noir juice and soft-set pectin. She recommends you use your own recipe or a store-bought brand that doesn’t use high-fructose corn syrup.
Kerry makes her own pepper jelly (available at the winery store) using fresh Pinot Noir juice and soft-set pectin. She recommends you use your own recipe or a store-bought brand that doesn’t use high-fructose corn syrup.
Yield:
4 servingsIngredients
4 ounces creamy goat cheese, shaped into 4 equal patties, about 1/2 inch thick (Kerry prefers Westfield Farm Capri)
4 slices ciabatta or other chewy
Italian bread, lightly toasted
4 tablespoons pepper jelly
Instructions
Heat oven to 375 degrees. Set goat cheese on toasted bread and bake until puffy and warmed all the way through, about 10 minutes. Remove from oven and allow to sit for a few minutes, then spoon pepper jelly over the top.
