Crostini with Whipped Goat Cheese and Hot Pepper Jelly

Ingredients

Hot Pepper Jelly

• 3/4
  
  pound red jalapenos
  
• 2
  
  cups cider vinegar, divided
  
• 6
  
  cups sugar
  
• 
  
  large pinch salt
  
• 1
  
  packet Certo liquid pectin
  

Crostini

• 1
  
  baguette, thinly sliced
  
• 2
  
  cloves smashed garlic
  
• 
  
  olive oil, as needed
  
• 
  
  salt and pepper, to taste
  
• 1
  
  cup goat cheese, or more as needed
  
• 2
  
  tablespoons heavy cream
  

Directions

Hot Pepper Jelly

1. Halve the jalapenos. Seed the jalapenos based on how spicy you want the jelly. (Since red jalapenos are sweeter than green jalapenos, I seeded half of the jalapenos, but left the seeds with the other half. It made for a only slightly spicy jelly. Final spice can also be adjusted with red pepper flakes at the end of cooking.)

2. Transfer the peppers to a food processor or blender, with half of the vinegar. Transfer the mixture to a large pot. Add the remaining vinegar and sugar. Bring to a boil over medium heat. Boil for 10 minutes.

3. Stir in liquid pectin. Boil for 1 minute, until jelly begins to thicken. Remove from heat, and ladle into sterilized jars. If keeping in the fridge, close the jars and refrigerate. If planning to keep on the shelves, process, covered, in boiling water for 5-7 minutes, or until sealed.

Crostini

1. Rub each baguette slice with garlic. Drizzle with olive oil and season with salt and pepper. Bake in a preheated 350 degree oven until golden brown, about 4-5 minutes. Let cool completely.
2. Using a handheld mixer (or in your Kitchenaid), whip the goat cheese with the heavy cream until light and fluffy. Season with salt and pepper.
3. Spread a layer of whipped goat cheese on each piece of crostini, and top with a dollop of hot pepper jelly.