Gingered Goat Cheese on Pastry with Ginger Peri Peri Drizzle

Ingredients

2 tsp Peri Peri Chili Blend (made of chilies, paprika, cumin, salt, ginger and lemon)

1 tbsp The Ginger People® Organic Minced Ginger

1 red bell pepper, seeded and chopped

1 tsp salt

125mL olive oil

4 garlic cloves, peeled and chopped

75mL lemon ginger

1 small log of plain goat cheese

1-2 tablespoons The Ginger People® Ginger Spread (more to taste)

Milk or cream (to thin)

1 frozen prepared frozen puff pastry, thawed

1 egg white

  Instructions: Preheat oven to 400° F. Line cookie sheet with parchment paper and set aside. Place first six ingredients in food processor and blend until smooth. Set aside. Sauce can keep for one week. Serve at room temperature. In bowl, mix goat cheese with The Ginger People Ginger Spread. Add enough milk (or cream) so the consistency is just thin enough to be spooned into and squeezed out of a pastry bag. Spoon cheese mixture into pastry bag fitted with tip. Set aside.

Remove one sheet of puff pastry from the box (keep the rest refrigerated) and place on cutting board. Working quickly to keep the dough cool, use a pastry brush and brush a light coating of egg white wash over the entire surface of the puff pastry. Using a small cookie cutter measuring 1 to 1½ inches in diameter, cut rounds out of the puff pastry. If you do not have a cookie cutter that tiny, improvise. Place rounds on parchment paper lined cookie sheet. Bake for 13-15 minutes or until golden brown. Remove from oven. To assembly, slice each puff pastry round horizontally. Fill with one rosette of cheese. Reposition pastry top so it sits on cheese, but attractively askew. Serve with ginger peri peri sauce alongside so your guests can drizzle to their liking and heat threshold.  

 

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