Sunday, November 10, 2013

Goat cheese topped with warm apricot, cherry and chili chutney
8 oz. log goat cheese

2-1/2C dried apricots, coarsely chopped
1-1/2C apple cider vinegar
1-1/2C sugar
1C chopped roasted, peeled poblano chilies
1/2C dried sweet cherries
1/2C chopped red onion
1 cinnamon stick (3 inches)
1-1/2 tsp. mustard seeds
½ tsp. salt
3 Tbsp. Italian parsley leaves, coarsely chopped
Italian parsley sprigs (garnish)


Combine all ingredients except Italian parsley leaves in a 3-quart pan and bring to a boil.  Turn heat to medium, partially cover and simmer, stirring occasionally, until mixture thickens – about 20 minutes.  Uncover and simmer until most of the liquid has evaporated – about 5 minutes more.  Let cool, discard cinnamon stick and stir in Italian parsley leaves.

Preheat oven to 350F.  Place goat cheese in a glass dish and heat 5 minutes until just warm.  Transfer goat cheese to a platter and spoon some of the chutney on top.  Surround with crackers and garnish with Italian parsley sprigs.
MAKES:  8 – 10 servings

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