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Baked goat cheese with jalapeño cherry jam

Creamy goat cheese paired with a sweet and spicy jam is the ultimate bite of flavour. 



Jalapeño Cherry Jam

  • 6 jalapeño peppers, seeds removed
  • 4 cups (about 600 g) sweet or sour cherries, pitted
  • 1 3/4 – 2 1/4 cups (350 – 450 g) sugar
  • 3/4 cup apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon

Goat Cheese

  • 1 tablespoon olive oil
  • 300 g soft goat cheese
  • 1/2 cup (125 ml) prepared Jalapeno Cherry Jam
  • Black pepper, to garnish
  • Sliced baguette, crostini, or crackers, to serve


 Jalapeño Cherry Jam

  1. Add the jalapenos to the bowl of a food processor and pulse to finely chop. Add in the cherries and continue to pulse until the cherries are roughly chopped.
  2. Transfer the pepper and cherry mixture to a large pot and add one and three-quarter cups of sugar if using sweet cherries or two and a half cups of sugar if using sour. Stir in the vinegar, salt, and cinnamon and bring to a rolling boil over medium-high heat. Cook, stirring frequently until the sugar has dissolved and the peppers and cherries are slightly broken down and jammy. This should take about 20 to 25 minutes.
  3. Remove the pot from the heat. Pour the jam into sealable containers or straight-sided jars, leaving at least 1-inch of room at the top, and set aside to cool to room temperature. Seal the containers and transfer them to the fridge to chill.
  4. The jam will last for up to two weeks in your fridge or, for longer storage, transfer to the freezer for up to three months. If freezing the jam, store it in a plastic container to avoid any potential broken glass.

Goat Cheese

  1. Heat your oven to 400º F.
  2. Drizzle half of the olive into an oven-safe dish and add the cheese. Leave as is or smash and spread into an even layer. Drizzle over the remaining oil and bake for 15 minutes or until the edges of the cheese are golden.


  1. While hot spoon over the jam (warm or cooled) and a scattering of pepper. Serve alongside sliced baguette, crostini, or crackers. Enjoy! 

TIP: If cherries are not in season, measure and thaw frozen cherries overnight in the fridge then drain away most of the liquid.

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