Crostini With Whipped Goat Cheese And Hot Pepper Je

Name: Crostini With Whipped Goat Cheese And Hot Pepper Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hot Pepper Jelly; 3/4 pound red jalapenos; 2 cups cider vinegar, divided; 6 cups sugar; large pinch salt; 1 packet Certo liquid pectin; Crostini; 1 baguette, thinly sliced; 2 cloves smashed garlic; olive oil, as needed; salt and pepper, to taste; 1 cup goat cheese, or more as needed; 2 tablespoons heavy cream

Servings: persons

Hot Pepper Jelly
3/4 pound red jalapenos
2 cups cider vinegar, divided
6 cups sugar
large pinch salt
1 packet Certo liquid pectin
Crostini
1 baguette, thinly sliced
2 cloves smashed garlic
olive oil, as needed
salt and pepper, to taste
1 cup goat cheese, or more as needed
2 tablespoons heavy cream

1
Halve the jalapenos. Seed the jalapenos based on how spicy you want the jelly. (Since red jalapenos are sweeter than green jalapenos, I seeded half of the jalapenos, but left the seeds with the other half. It made for a only slightly spicy jelly. Final spice can also be adjusted with red pepper flakes at the end of cooking.)
2
Transfer the peppers to a food processor or blender, with half of the vinegar. Transfer the mixture to a large pot. Add the remaining vinegar and sugar. Bring to a boil over medium heat. Boil for 10 minutes.
3
Stir in liquid pectin. Boil for 1 minute, until jelly begins to thicken. Remove from heat, and ladle into sterilized jars. If keeping in the fridge, close the jars and refrigerate. If planning to keep on the shelves, process, covered, in boiling water for 5-7 minutes, or until sealed.
4
Rub each baguette slice with garlic. Drizzle with olive oil and season with salt and pepper. Bake in a preheated 350 degree oven until golden brown, about 4-5 minutes. Let cool completely.
5
Using a handheld mixer (or in your Kitchenaid), whip the goat cheese with the heavy cream until light and fluffy. Season with salt and pepper.
6
Spread a layer of whipped goat cheese on each piece of crostini, and top with a dollop of hot pepper jelly.

1324

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Hot Pepper Jelly, 3/4 pound red jalapenos, 2 cups cider vinegar, divided, 6 cups sugar, and more.

Yes, Crostini With Whipped Goat Cheese And Hot Pepper Jelly falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crostini With Whipped Goat Cheese And Hot Pepper Jelly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions