Goat cheese topped with warm apricot, cherry and chili chutney

8 oz. log goat cheese

chutney

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)

crackers

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

Roasted Pepper Rolls filled with goat cheese

4 red peppers (or orange or yellow), ends removed, cut down one side

  to open, veins and seeds removed, roasted flat, peeled

5 oz. goat cheese, soft

10 Kalamata olives, pitted and chopped (optional)

freshly ground pepper

Whip the goat cheese until fluffy.  Add the olives and pepper.  Lay the peppers out flat and spread each with ¼ of the goat cheese mixture.  Tightly roll up like a jelly roll.

Wrap each roll in plastic wrap and chill until firm – about one hour.  Remove plastic wrap and slice into three-fourth-inch rounds.  Serve with toothpicks stuck through the colored part of the pepper.

MAKES:  6 - 8 servings

Goat Cheese with Asian Pear Marmalade

One 2-inch piece ginger, peeled and grated

1/2C water

grated zest of one orange

2 Tbsp. fresh orange juice

1/2C packed brown sugar

1 tsp. Chinese five-spice powder

1/2 tsp. vanilla

one cinnamon stick

4 Asian pears, or a combination of Bartlett and Asian pears, peeled,

  cored and chopped into ½-inch pieces

1 Tbsp. Italian parsley leaves, finely chopped

Italian parsley leaves, garnish

11 oz. log goat cheese

crackers

In a medium pan, combine all the marmalade ingredients together.  Bring to a boil, reduce heat, cover and simmer for three minutes.  Uncover and continue cooking, stirring occasionally, for 15 minutes, or until soft and not mushy.

Remove and discard the cinnamon stick.  Let cool to room temperature.

Place the log of goat cheese on a platter and spoon some of the marmalade on top.  Garnish with Italian parsley leaves.  Surround with crackers.

MAKES:  8 servings