Recipe:Pepper Jelly-Goat Cheese Cakes

Boy was I excited when I leafed through my December Southern Living issue and discovered a whole section of Pepper Jelly recipes. Love the stuff. These Pepper Jelly-Goat Cheese Cakes were first on my list to try. They were a big hit with their savory nutty bottoms, creamy  tangy middles, and sweet and peppery tops. (Next to try recipe is the Pepper Jelly Margaritas!)

Tis the season for appetizers and finger foods and Pepper Jelly-Goat Cheese Cakes would make a great addition to your Holiday Open House. If you really want to get festive, top half of the cakes with Green Pepper Jelly.

These savory bite-sized treats can easily be prepared hours in advance and pulled out of the refrigerator just before serving.

More Red Pepper Jelly Recipes

Chicken Panini with Red Pepper Jelly and Bacon

Spinach, Gorgonzola, and Pistachio Salad with Red Pepper Jelly Vinaigrette

Pepper Jelly -Goat Cheese Cakes

• 24 miniature baking cups
• cooking spray
• 1/4 cup dry breadcrumbs
• 1/4 teaspoon dried thyme
• 1/4 cup ground, toasted pecans
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (3-oz) goat cheese log, softened
• 1 large egg
• 2 tablespoons heavy cream
• 1 tablespoon Asian Sriracha hot chili sauce
• 1/2 cup red pepper jelly, melted (heat in microwave for about 20 seconds)

1. Preheat oven to 350 degrees and place baking cups in 2 (12-cup) mini-muffin pans. Coat with cooking spray.
2. In a small bowl, stir together breadcrumbs, dried thyme, pecans, Parmesan cheese, and melted butter. Press approximately 1 teaspoon of breadcrumb mixture into bottom of each baking cup. Set aside.
3. Using an electric mixer, beat together the cream cheese and goat cheese until light and fluffy. Add egg, heavy cream, and Sriracha and beat just until blended.
4. Spoon mixture into baking cups, filling 3/4′s full. Bake for 10 minutes, or until set.
5. Set pans on wire racks and cool completely. Spoon 1 teaspoon of melted red pepper jelly over the top of each one. Refrigerate for 2-12 hours before serving.

Yield: 2 dozen

Recipe Source: slightly adapted from Southern Living December 2012