Baked Goat Cream Cheese & Hot Pepper Jelly
October 20, 2024 by Kimberly
Imagine a warm, melty goat cream cheese, topped with a sweet-spicy hot pepper jelly as a dip for your favorite potato chips. It’s a burst of flavor that feels like a cozy, fiery hug.
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TOTAL TIME
40 min
SERVES
1 small baking dish
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
This baked goat cream cheese dish is the perfect combo of creamy, tangy, and sweet with a little kick. The warm, melty center and the hot pepper jelly on top brings the perfect balance of sweet and spicy. It’s one of those appetizers that makes everyone go “wow” after the first bite, but it’s surprisingly easy to make. Whether you’re hosting friends or just treating yourself to something special, this warm, cozy snack is the ultimate crowd-pleaser.
Serve this baked goat cheese dish with crispy crackers, warm slices of baguette, or even fresh veggies like cucumber or carrots for a light crunch. The sweet-spicy jelly on top works perfectly with some fresh herbs like thyme or chives. It’s an easy, yet impressive appetizer for dinner parties, game nights, or even a cozy night in. Trust me, people will be coming back for seconds – so maybe make a double batch!
If you have leftovers (which, let’s be real, you probably won’t), just pop the baked goat cheese in an airtight container in the fridge. It keeps for about 2 days and can be easily reheated in the oven.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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LET’S MAKE A PIECE OF HAPPINESS
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Baked Goat Cream Cheese & Hot Pepper Jelly
- Total Time: 20 min
- Yield: 40 min 1x
Description
GOOD TO HAVE ON HAND
- jar with a screw-on lid
- sharp knife
- cutting board
- small pot
- tongs
- small plate
- food processor
Ingredients
Units
Scale
HOT PEPPER JELLY
- 1/2 red bell pepper
- 1/4 green bell pepper
- 1/2 jalapeno
- 1/2 fresh chili pepper
- 75 grams preserving sugar
- 30 grams apple cider vinegar
- 150 grams cream cheese
- 100 grams goat cream cheese
- 1 garlic clove
- 1 tbsp fresh chives
- salt to taste
- bread, cracker or veggie sticks for dipping
Instructions
- For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
- Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
- Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
- Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.
Notes
- If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.
- Cook Time: 20 min
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Just tried this and it was sooo good! Will def make again.
Yaay happy to hear that!!