Okay guys. It’s time to clean out your pantries. Dig deep, way in the back, and pull out one of the many jars of pepper jelly that was gifted to you back in December–six long months ago. Don’t worry. It’s still good as long as you haven’t opened it. If you don’t have any, contact your nearest relative or friend in New Orleans (or from New Orleans) and ask them for a jar–it’s quite popular in NOLA! Or pick up one from the grocery store. Because today, I’m sharing an entirely new and scrumptious way to serve that red/green gelatinous gem. Say goodbye to that old, boring, I-don’t-know-what-else-to-do-with-it “spoon the jelly over a block of cream cheese” recipe. And say hello to this warm, creamy, pepper jelly coated baked goat cheese. One bite and you’ll be hooked on this savory-sweet and tangy combination, so much so that you may be inspired to start making your own pepper jelly. Oh, and for this recipe, the hotter the jelly the better!
Until next week …
Warm Goat Cheese and Pepper Jelly Spread Recipe
8 ounces goat cheese
4 ounces cream cheese, softened
1/3 cup thinly sliced green onions
1 garlic clove, minced
1 10.5-ounce jar pepper jelly
Bagel chips, for serving
Preheat oven to 400 degrees. Place goat cheese, cream cheese, green onions and garlic in a medium bowl; stir until thoroughly combined. Spoon goat cheese mixture into a lightly greased, shallow baking dish. Spread pepper jelly evenly on top. Bake until heated through, 5-7 minutes. Turn on broiler and broil until top is lightly browned and bubbly, about 2 minutes. Serve warm with bagel chips. Makes 6-8 servings.