Goat Cheese Squares with Raspberry Chile Chutney

Name: Goat Cheese Squares with Raspberry Chile Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium chopped onion; 3 cloves garlic, minced; 1 cup low-salt chicken broth; 1/2 red bell pepper, chopped; 1/2 cup honey; 1 -inch piece fresh ginger, peeled and minced; 3 tablespoons apple cider vinegar; 1 canned chipotle chile in adobo sauce, left whole; 1 (6-ounce) container fresh raspberries or 1 cup frozen (thawed); 1/4 cup chopped fresh cilantro leaves; Salt and freshly ground black pepper; 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed; Flour, for dusting; 1 (5.5-ounce) log goat cheese, at room temperature

Servings: persons

1 tablespoon olive oil
1 medium chopped onion
3 cloves garlic, minced
1 cup low-salt chicken broth
1/2 red bell pepper, chopped
1/2 cup honey
1 -inch piece fresh ginger, peeled and minced
3 tablespoons apple cider vinegar
1 canned chipotle chile in adobo sauce, left whole
1 (6-ounce) container fresh raspberries or 1 cup frozen (thawed)
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
Flour, for dusting
1 (5.5-ounce) log goat cheese, at room temperature

1
Heat the olive oil in a large heavy saucepan over medium-high heat.
2
Add the onion and cook until translucent, about 5 minutes.
3
Add the garlic and cook for 30 seconds until aromatic.
4
Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil.
5
Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours.
6
Add the raspberries and cook, stirring occasionally, for 15 minutes.
7
Remove the pan from the heat and let the chutney cool slightly.
8
Stir in the cilantro and season with salt and black pepper, to taste.
9
(Chutney can be prepared 3 days in advance.
10
Cool and store in the refrigerator).
11
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
12
On a lightly floured surface, roll the puff pastry into a 12-inch square.
13
Cut the pastry into 2 to 3-inch squares.
14
Put the squares on the prepared baking sheet.
15
Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square.
16
Bake the squares until puffed and golden, about 12 minutes.
17
Remove the scored, top section of the cooked pastry and fill with some of the goat cheese.
18
Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese.
19
Arrange on a serving platter and serve.

365

kcal

Calories

Fat

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium chopped onion, 3 cloves garlic, minced, 1 cup low-salt chicken broth, and more.

Yes, Goat Cheese Squares with Raspberry Chile Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!