Baked Goat Cheese with Westport Rivers' Pinot Noir Pepper Jelly
Total Time: 15
Yield: 4 servingsKerry makes her own pepper jelly (available at the winery store) using fresh Pinot Noir juice and soft-set pectin. She recommends you use your own recipe or a store-bought brand that doesn't use high-fructose corn syrup.
Ingredients:4 ounces creamy goat cheese, shaped into 4 equal patties, about 1/2 inch thick (Kerry prefers Westfield Farm Capri)
4 slices ciabatta or other chewy
Italian bread, lightly toasted
4 tablespoons pepper jelly