Goat Cheese with Honey Habanero Marmalade
This recipe couldn’t be more quick or easy. We topped cool, creamy goat cheese with marmalade that’s just thin enough to pour, spiked with savory and sweet Honey Habanero Rub. With the rich tang of goat cheese and the satisfying crunch of crostini, this spicy snack hits all the right notes and will be a welcome addition to charcuterie boards and appetizer menus.
If you have the time, take the goat cheese out early and let it warm up to room temperature. It will be easier to whip that way. Regarding the heat level, you can always dial the heat up or down. Just one teaspoon will create a pleasant burn, while two teaspoons will light a fire. We think this mix is just right; hot enough to make you take notice, and tempered by creamy cheese. Put this in a spread with Three Cheese Puff Pastry and Spanish Shrimp Tapas, or on the side with Roasted Chicken Thighs with Lemon and Aleppo Pepper.
½ cup orange marmalade
1 ½ teaspoons Honey Habanero Rub
8 ounces goat cheese
1-2 Tablespoons olive oil
Baguette, thinly sliced and toasted into crostini
1-2 green onions, thinly sliced, optional
1. Put marmalade in a small pan and heat until it is thin and runny. Stir in Honey Habanero Rub. Keep over low heat until ready to use.
2. Put goat cheese in a mixing bowl. Blend in olive oil until cheese is smooth and creamy.
3. Smear goat cheese on a serving board or platter, leaving trenches in the cheese that the marmalade can collect in.
4. Spoon marmalade over goat cheese.
5. Top with sliced green onions, and serve with plenty of toasted bread or crackers on the side.