Goat Cheese Gratin
Makes 6-8 Servings
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WINE PAIRING | |
|---|---|---|
| German Riesling | ||
This party dip/spread looks fancy and complicated. It tastes amazing – in each bite sweet, tart apricot gives way to hot peppers and creamy goat cheese.
The fact that it’s quick and incredibly easy can be your little secret.
INGREDIENTS
- 11oz Goat Cheese (Chevre)
- 2 tbsp Whole Milk
- ¼ cup chopped Hot Peppedew Peppers
- 3 tbsp Blenheim Apricot Jam (could substitute other apricot jam)
- 1 tbsp Dijon Mustard
- 1 tsp Sherry
DIRECTIONS
1
Preheat your oven to 400 degrees.
2
Let the goat cheese sit on your counter until it reaches room temperature, then put it in a small bowl and stir it with a spoon. Mix in the milk and continue to stir until the mixture reaches a creamy consistency.
3
Fill a gratin dish (or dishes) with the cheese mixture, pressing it down until it fills all the available space.
4
In a separate bowl, stir together the mustard, peppers, sherry and apricot jam.
5
Add salt & pepper to the apricot mixture to taste.
6
Pour the apricot mixture over the goat cheese & spread it evenly over the top with a spatula or spoon.
7
Put the gratin dish on a baking sheet. Bake until warmed through (5 mins or so).
8
Switch your oven to broil. Move the gratin to the top rack and broil it for 3-5 minutes – until bubbly & lightly caramelized.
9
Serve with fine crackers, mini toasts or toasted slices of baguette.