Man, Tina and I totally left y’all hanging, didn’t we? Go off and spend a fun long weekend with only one post scheduled and we kind of just forgot we had a blog. Whoopsey.
How about we make it up to you? MAKE THIS NOW. Or tomorrow, for Memorial Day. We may or may not have eaten this for supper Sunday night, but we’ll never tell.
Pepper Glazed Goat Cheese Gratin
via Food and Wine
1 pound creamy fresh goat cheese, softened
6 tablespoons apricot preserves
4 Peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
Pita chips, for serving
Preheat oven to 400.
Spread goat cheese in a 5×8 inch baking dish.
Mix together the preserves, peppers, jalapenos, onions, mustard and sherry. Spread evenly over cheese.
Bake for 5 minutes until warm. Broil for 2 minutes until bubbly. Serve hot with pita chips.
- I did not waste my money on a jar of cocktail onions for a paltry 2 tablespoons. I also didn’t use the sherry because we didn’t have any.
- I used a couple tablespoons of diced, pickled jalapenos. We were going to simplistic.
- YUM, peppadews. I’d add more next time.
Missing Tina already,
PS: I’ve now updated the Honey Bourbon Crock Pot Chicken with an actual picture for pinning. You’re welcome.