Pepper-Glazed Goat Cheese Gratin

pepper glazed goat cheese gratin

I remembered at the last minute that I was supposed to take something to a neighborhood gathering this past weekend {oops!}. Thankfully, I had most everything on hand to throw this Pepper-Glazed Goat Cheese Gratin together in about 5 minutes. It baked while I got ready to go. 

The recipe is from Food & Wine magazine, one of my favorites! It’s one of those appetizers that goes well with just about everything. It made a colorful addition to more than one holiday cocktail party, and it travels well when you’re asked to bring something to nosh on before dinner.

{By the way, if you don’t have a casserole carrier to transport hot dishes, you need to get one! My sister-in-law sent me a beautiful one, and I use it constantly. You can find some on Amazon, but there are lots of beautiful ones on Etsy. They make a great gift, too!}

If you like goat cheese you’ll love the combination of flavors in the glaze :: apricot preserves give it sweetness, while a combination of pickled jalapeños, cocktail onions and peppadew peppers give it a nice tang. It’s great served with toasted baguette slices or simple crackers.

Pepper-Glazed Goat Cheese Gratin
  • 1 pound creamy fresh goat cheese, softened
  • 6 Tbs. apricot preserves
  • 4 Peppadew peppers, finely chopped
  • 1 pickled jalapeño, seeded and finely chopped
  • 2 Tbs. minced cocktail onions
  • 2 tsp. Dijon mustard
  • 1½ tsp. dry sherry
  • Pita chips, crackers or toasted baguette slices, for serving
  1. Preheat the oven to 400°.
  2. Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges.
  3. Serve hot, with pita chips and toasted baguette slices.
You can assemble this earlier in the day and bake later. Bring to room temperature before heating and broiling, or extend baking time before broiling to make sure the cheese is heated all the way through.


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