Goat Cheese Squares paired with Raspberry Chile Chutney
- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Information (per serving): Calories: 245, Total Fat: 10 g, Saturated Fat: 5 g, Carbohydrates: 35 g, Dietary Fiber: 3 g, Sugar: 26 g, Protein: 7 g, Cholesterol: 12 mg, Sodium: 427 mg
- Total Time: 3 hours 25 minutes
- Preparation: 25 minutes
- Cooking: 3 hours
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/2 red bell pepper, diced
- 1/2 cup honey
- 1-inch piece of fresh ginger, peeled and minced
- 3 tablespoons apple cider vinegar
- 1 canned chipotle chile in adobo sauce, left whole
- 1 (6-ounce) container fresh raspberries or 1 cup frozen raspberries (thawed)
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper, to taste
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- Flour, for dusting
- 1 (5.5-ounce) log of goat cheese, softened to room temperature
Whip up these irresistible Goat Cheese Squares with Raspberry Chile Chutneya perfect blend of creamy, tangy cheese and sweet-spicy fruit topping that will wow your guests!
- Heat 1 tablespoon olive oil in a large, heavy pot over medium-high heat. Saut the chopped onion until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in chicken broth, diced red bell pepper, honey, minced ginger, apple cider vinegar, and whole chipotle chile. Bring to a boil, then simmer on medium-low for 2.5 hours, stirring occasionally, until thickened.
- Mix in raspberries and cook 15 more minutes, stirring occasionally. Remove from heat, cool slightly, then stir in cilantro. Season with salt and pepper. (Make ahead up to 3 days; refrigerate after cooling.)
- Preheat oven to 400F. Line a baking sheet with parchment.
- Dust surface with flour, roll puff pastry into a 12-inch square, and cut into 2-3 inch squares. Place on sheet; score a half-inch border or center circle on each. Bake until golden and puffed, about 12 minutes.
- Gently remove scored tops, fill centers with softened goat cheese, and top generously with chutney. Serve warm and watch them disappear!
