Got To Be NC
Recipe by: Lionel Vatinet

Meal Type: Appetizer

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Ingredients

Peach bruschetta
4
peaches, chopped
1
cup grape tomatoes or 1 medium ripe tomato, sliced/chopped
1
clove garlic, minced
1/4
cup basil chiffonade
1/4
cup olive oil
2
tsp balsamic vinegar
2
tsp sugar
salt and peper to taste
Goat cheese chantilly
1
cup goat cheese crumbles
4
oz. cream cheese
2
cups heavy cream
1/2
tsp vanilla
1
tbsp powdered sugar
1
tsp lemon juice
Jalapeño jam
1 1/2
lbs. jalapeño peppers, seeded and chopped
1
lb. green bell peppers, seeded and chopped
1/4
cup water
6
cups sugar
1
cup apple cider vinegar
1/4
cup lemon juice
1
tsp kosher salt
3
oz. fruit pectin

Directions

For the peach bruschetta

Combine all ingredients and seal in air-tight container

For the goat cheese chantilly

Microwave goat cheese and cream cheese together for 30 seconds to 1 minute until softened. Blend goat cheese/goat cheese mixture and 1 cup of the heavy cream in food processor on low until smooth, then add second cup of heavy cream and remaining ingredients. Blend until whipped – should resemble whipped cream.

For the jalapeño jam

Place peppers and water in saucepan and cook over medium heat stirring until softened and most of water has evaporated. Transfer to food processor and pulse until course blend then place back into saucepan with sugar, apple cider, lemon juice and salt. Cook over medium-low heat stirring until sugar is melted and all ingredients are incorporated and thickened – about 20-30 minutes. Stir in pectin and let cool. Pour into sanitized jelly jar or air-tight container – store in fridge.

To assemble

Thinly slice La Farm Scandinavian Rye or Piedmont Wheat Bread. Toast in oven at 350 until crisp if preference. Place a spoonful of goat cheese Chantilly onto bread, then top with peach bruschetta and a bit of the jalapeno jam to taste. Enjoy!