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Recipe for Pepper Jelly and Goat Cheese Tostada

This recipe is very in line with how I cook most often at home: scrounge around the fridge, try to assemble a collection of ingredients that work well together, marvel at how simple things can come together to produce a dish that makes my husband go, "Wow, this is really good."

easy

Pepper Jelly and Goat Cheese Tostada

Ingredients

  • For the pepper jelly:
  • At least 3 cups peppers, like a mix of 1 red pepper, 1 green pepper, and 2 jalepeno peppers
  • 1 cup apple cider vinegar
  • 1 1/2 cups sugar
  • For the tostada:
  • 2 corn tortillas
  • Olive oil
  • Salt
  • Pepper
  • 2 to 3 ounce goat cheese
  • 2 eggs
  • 1/4 cup red pepper jelly
  • Scallions

Instructions

  1. Make the red pepper jelly: Dice the peppers. Add to a large saucepan set over medium-low heat. Add vinegar and sugar, and cook until the mixture has reduced by half, about 20 to 30 minutes.
  2. Reduce heat and let jelly simmer until thickened even more, about 10 to 15 minutes. Pour the mixture into a glass jar or container with a lid. Reserve 1/2 cup for this recipe. Store the rest in refrigerator for several weeks.
  3. Make the tostada: Place corn tortillas on a baking sheet. Brush with olive oil and season with a pinch of salt. Cook in a 350-degree oven for about 10 minutes, until pretty crispy. Remove from oven and place on serving plate.
  4. Meanwhile, bring a small pot of water to a boil, and add eggs. Cook for 4 minutes, then carefully remove and set aside to let cool. (Alternatively, you can also fry the eggs by cracking them one at a time into a skillet greased with olive oil.)
  5. Divide goat cheese among the two tortillas, spreading in an even layer. Spread red pepper jelly on top of that.
  6. Peel eggs and slice; yolk should be rather jammy. Place one egg each on each tortilla, then season the whole thing with salt and pepper. Garnish with scallions and serve. Serves 2.
Source: Michelle Stark, Tampa Bay Times

Recipe for Pepper Jelly and Goat Cheese Tostada 10/04/17 [Last modified: Wednesday, October 4, 2017 4:45pm]
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© 2017 Tampa Bay Times

    

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