Baked Chevre With Habanero Peach Compote Recipe

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Servings: 4

Ingredients

Cost per serving $0.60 view details

Directions

  1. Press and shape cheese rounds into patties about 5 inches in diameter. Dust each with salt, pepper, and a healthy pinch of cumin. Place each on a spotlessly clean ovenproof bread and butter plate about the same size as the cheese.
  2. Top each with 2 TBSP of bread crumbs and drizzle with 1 tsp. of oil. Bake at 350-degrees F. for 15 min, till cheese is lightly browned and bubbling slightly.
  3. Blom gelatin in wine. Steam peaches for 30 seconds then shock in cool water.
  4. Peel and pit peaches, then slice each into 6 pcs. Wearing gloves to protect your skin, trim chile, removing all seeds. Dice to size of brunoise [1/8" dice].
  5. In saucepan, add in all ingredients except sugar. Once mix comes to a boil, reduce heat to a simmer and cook 25 min or possibly till thickened. Add in sugar to taste and chill.
  6. Serve dollop (about 2 ounces) of compote on center of baked goat cheese or possibly alongside in a ramekin. Garnish with fresh chervil or possibly cilantro.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 4 servings
Calories 124  
Calories from Fat 29 23%
Total Fat 3.31g 4%
Saturated Fat 1.66g 7%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 143mg 6%
Potassium 239mg 7%
Total Carbs 20.29g 5%
Dietary Fiber 2.2g 7%
Sugars 10.1g 7%
Protein 4.54g 7%
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