Creamy goat cheese paired with a sweet and spicy jam is the ultimate bite of flavor.
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 10.6 ounces (300 grams) soft goat cheese
- 1/2 cup (125 milliliters) Jalapeño Cherry Jam, recipe follows
- Freshly ground black pepper
- Sliced baguette, crostini or crackers
- 6 jalapeños, seeds removed
- 4 cups (about 600 grams) sweet or sour cherries, pitted (see Cook’s Note)
- 1 3/4 to 2 1/2 cups (350 to 450 grams) sugar
- 3/4 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Instructions
- Heat your oven to 400 degrees F. Drizzle 1 1/2 teaspoons of the olive oil into an oven-safe dish and add the cheese. Leave as is or smash and spread into an even layer. Drizzle over the remaining 1 1/2 teaspoons oil and bake until the edges of the cheese are golden, 15 minutes.
- While hot, spoon over the Jalapeño Cherry Jam (warm or cooled) and a scattering of black pepper. Serve alongside sliced baguette, crostini or crackers.
- For the jalapeño cherry jam: Add the jalapeños to the bowl of a food processor and pulse to finely chop. Add the cherries and continue to pulse until the cherries are roughly chopped.
- Transfer the pepper and cherry mixture to a large pot. If using sweet cherries, add 1 3/4 cups of the sugar. If using sour cherries, add 2 1/2 cups of sugar if using sour. Stir in the vinegar, salt and cinnamon and bring to a rolling boil over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, and the peppers and cherries are slightly broken down and jammy, 20 to 25 minutes.
- Remove the pot from the heat. Pour the jam into sealable containers or straight-sided jars, leaving at least 1 inch of room at the top. Set aside to cool to room temperature. Seal the containers and transfer to the fridge to chill.
- The jam will last for up to 2 weeks in your fridge or, for longer storage, transfer to the freezer for up to 3 months. If freezing the jam, I like to store mine in a plastic container to avoid any potential broken glass.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 355 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2 g |
| Sugar | 57 g |
| Protein | 8 g |
| Cholesterol | 17 mg |
| Sodium | 294 mg |
| Serving Size | 1 of 8 servings |
| Calories | 355 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2 g |
| Sugar | 57 g |
| Protein | 8 g |
| Cholesterol | 17 mg |
| Sodium | 294 mg |
Reviews
Amazing!! it’s totally unexpected how good this is! We ate it over warmed cream cheese, because there are some non-goat cheese lovers. It was fantastic and everybody asked me to make it again next year!
The cherry jam is wonderful. I swirled a little bit in my yogurt, fruit and granola. But the jam is fabulous over baked goat cheese. It is a game changer.