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Hot Pepper Jelly and Cheddar Cheese Crostini | BettyCupcakes.com
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Hot Pepper Jelly and Cheddar Cheese Crostini

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November 10, 2013 by BettyCupcakes

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I’ve got appetizers on the brain this week.  Maybe it’s because I’m still snacking all the time instead of eating real meals.  Must.start.eating.normally.  Plus I posted that tantalizing Thanksgiving Appetizer Round Up– I know y’all were lusting after those recipes!

Due to his commute, the husband has a 12 hour day, everday.  (Thank you, suburbs.) He is an absolute trooper.  It’s 7:30 pm by the time we arrive home and his lunch has long-since passed.  Since he does bedtime duty with the wee one most nights, he makes a snack as soon as we get home to tide him over until his dinner around 8 pm.

Last week, his snack of choice was truly gourmet: hot pepper jelly on top of sharp cheddar cheese on a slice of baguette.  I guess he has been paying attention to all those cooking shows I have on all the time.  

Hot Pepper Jelly and Cheddar Cheese Crostini | BettyCupcakes.com

Every time we find ourselves in New Hampshire, we stop by the outlets to see if there is anything we can live with out.  And, yes, to sample every single item at Stonewall Kitchen.  It’s a compulsion.  Over the summer, we bought a jar of their Hot Pepper Jelly.

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{Note: this is an affiliate link!  If you click on it and make a purchase, I get a small commission.  Thank you for supporting BettyCupcakes!}

Hot Pepper Jelly and Cheddar Cheese Crostini | BettyCupcakes.com

It quickly became one of my favorite condiments.  A spoonful or two to a sauce adds both sweetness and spice. Of course, it’s also completely fabulous when paired with sharp cheddar.  The tang of the cheese plays off of the subtle spiciness of the jelly- this is the stuff legends are made of.  I’ve also seen some people pour a whole jar over a block of cream cheese and serve with crackers.  These would be smart people.

Hot Pepper Jelly and Cheddar Cheese Crostini | BettyCupcakes.com

This isn’t so much a recipe as it is a guideline.  You can make enough snacks to feed any size crowd.  Further, the actual crostini can be sliced and toasted a day in advance.  You could even slice the cheese ahead of time.  That way, the day of the party, all you’ll need to do is assemble these cheese-y, spicy bites.

Hot Pepper Jelly and Cheddar Cheese Crostini | BettyCupcakes.com

Hot Pepper Jelly and Cheddar Cheese Crostini

Ingredients:

  • Stonewall Kitchen’s Hot Pepper Jelly
  • Sharp cheddar cheese, sliced thinly
  • Sliced baguette or toast, lightly sprayed with olive oil and toasted until golden brown and cooled on a wire rack until room temperature

Instructions:

  1. Line your serving platter with as many crostini (toasted bread slices) as you need.
  2. Top each crostini with 1-2 slices of sharp cheddar cheese- enough to cover most of the bread.
  3. Add a dollop (1 teaspoon per crostini) of Stonewall Kitchen’s Hot Pepper Jelly on top of the cheddar cheese.

Serve at room temperature.

Get started on your holiday shopping now!  Stonewall Kitchen is having a sale, so you can grab a jar of Hot Pepper Jelly for yourself (and maybe one for a friend, too)!

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{Note: this is an affiliate link!  If you click on it and make a purchase, I get a small commission.  Thank you for supporting BettyCupcakes!}

Question of the Day:

What’s the most unusual flavor combination you’ve tried lately?


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