Baked Goat Cheese with Westport Rivers' Pinot Noir Pepper Jelly


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


Heat oven to 375 degrees. Set goat cheese on toasted bread and bake until puffy and warmed all the way through, about 10 minutes. Remove from oven and allow to sit for a few minutes, then spoon pepper jelly over the top.


4 servings

Preparation Time

15 Minutes

Total Time

25 Minutes

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