Baked Goat Cheese with Westport Rivers’ Pinot Noir Pepper Jelly
Kerry makes her own pepper jelly (available at the winery store) using fresh Pinot Noir juice and soft-set pectin. She recommends you use your own recipe or a store-bought brand that doesn’t use high-fructose corn syrup.
Total Time: 15
Yield: 4 servings
- 4 ounces creamy goat cheese, shaped into 4 equal patties, about 1/2 inch thick (Kerry prefers Westfield Farm Capri)
- 4 slices ciabatta or other chewy
- Italian bread, lightly toasted
- 4 tablespoons pepper jelly