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Goat Cheese Crackers with Hot Pepper Jelly

Scott Phillips

Yield: Yields 24 canapés.

Servings: eight.

This is so simple that we hesitate to call it a recipe because it comes together so quickly.


  • 1 5-oz. log fresh, mild goat cheese, at room temperature
  • heavy cream, as needed
  • 24 crackers, such as Bremner Wafers or water crackers
  • 2 Tbs. good quality hot pepper jelly
  • 1 Tbs. snipped chives

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 80
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 105
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 4


  • Mash the goat cheese in a bowl. If it’s  especially crumbly, a touch of cream until you get a smooth consistency. On each cracker, spread about a teaspoon of goat cheese. Top each cracker with 1/4 teaspoon hot pepper jelly. Sprinkle with snipped chives and serve.


Rate or Review


  • chefdana | 05/29/2008

    At first you think: what the heck? Goat cheese and hot pepper jelly? But for people with a high tolerance for heat, tanginess, and a bit of gastronomic whimsy, these are really good! And super easy! I plan to use green pepper jelly and red pepper jelly for Christmas appetizers.

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