Yodeling Goat Cheese Appetizer

Yodeling Goat Cheese Appetizer: Karri Perry of Blue Ribbon Favorites 

A little goat cheese appetizer with a spicy kick from the apricot jam! Just enough heat to make a goat yodel.

Serve one of two ways… hot or chilled. 

Add more or less spicy-heat by adjusting red pepper flakes. Yes, you can substitute the cheese for a creamy Boursin or cream cheese.

Ingredients:

1 4-ounce goat cheese log

1 cup apricot jam or preserves

1 tsp Dijon mustard 

1/4 tsp red pepper flakes

1/4-1/2 cup pistachios-rough chopped 

1/4 teaspoon fresh thyme leaves

Make the Apricot Sauce: stir together

1 cup of apricot jam or preserves.

1/4 tsp red pepper flakes

1 tsp Dijon mustard

1/2 tsp fresh thyme leaves

For a hot appetizer:

Pour apricot mixture into a small casserole or baking dish.

Slice 4-ounces of goat cheese, placing each slice on top of the apricot mixture.

Sprinkle with 1/4 cup chopped pistachios

Bake 20 minutes in a 350 degree oven.

Serve warm with crackers.

For the chilled appetizer:

Roll the goat cheese log in the chopped pistachios to coat.

Using a piece of parchment is helpful to roll the cheese in the chopped nuts. Use the parchment to help adhere the nuts.

On a plate, spread the apricot jam mixture, reserving two Tablespoons.

Place the pistachio covered cheese on top of the jam, top the cheese with reserved jam and sprinkle with extra pistachios. Serve with crackers, or toasted bread crisps.