Sweet and hot, sour and pungent. This light and easy-to-make hors d’oeuvre combines the citrus aroma of clementines with the hotness of a chili pepper, plus mild, pungent fresh thyme and the creamy, tart, and mild sourness of fresh goat cheese. The cheese's sharpness quickly vanishes in the calming freshness and sweetness of the citrus fruit.
It can be served on farmer’s bread bites or baguette slices. It’s an amazing companion to sparkling wine and Sauvignon Blanc.
This recipe was invented on a rainy Sunday afternoon, when I found out I had by mistake bought mandarins instead of oranges. Warning: The jam is highly addictive.
Test Kitchen Notes
I really like clementines. (When I was pregnant with my daughter, I ate most of my father-in-law's crop of Satsumas!) But I rarely find a recipe using clementines that tastes as good as the fruit peeled and eaten in segments. THIS IS IT! Clementines are easy to peel, and I scraped off the stringy white stuff with the sharp side of a paring knife, then cut the zest into thin shreds. The jam cooked up quickly and the flavor balance was perfect. It would also pair well with a fresh cream cheese or an aged Gouda. Everyone wished there were more -- double the recipe when you make it! —luvcookbooks
4 to 8
mini log goat cheese (110 grams)
medium clementines (or other mandarin oranges)