pepper-glazed goat cheese gratin
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 pound creamy goat cheese, softened
  • 6 tablespoons apricot preserves
  • 4 ounces (~ 115 g) roasted red peppers, finely chopped
  • 3 tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 1½ teaspoons white wine
  • pinch of salt
  • crusty bread or pita chips, for serving
  1. Preheat oven to 400 degrees. Spread the goat cheese into 4-5 ramekins (depending on the size) in an even layer.
  2. In a small bowl, whisk the preserves with the peppers, shallots, mustard, and wine.
  3. Spread the mixture over the goat cheese and back on top rack of oven for about 5 minutes, until warm.
  4. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges.
  5. Serve hot, with pita chips or crusty bread.
The original recipe made this in one oven-proof dish. I elected to use ramekins for individual portions (if serving more as a meal or packing leftovers in a lunchbox the next day) and because of the cuteness factor. Cuteness counts in food.
Recipe by story of a kitchen at