Goat Cheese With Chile Morita & Piloncillo Sauce

beyond description...salty, creamy, sweet, and spicy. Great for an appetizer, served with toasted bread, crackers.

• Ready In: 40 mins
• Serves: 10-12
• Yields: 2 cups cheese

Ingredients

• 6  ounces  soft mild  goat cheese, at room temperature
• 12  ounces cream cheese, at room temperature (I usually use equal ratio of cream cheese to goat cheese since I like the flavor of goat cheese, als)
• 1  small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt (I usually omit salt and use 2 cloves)
• 1  teaspoon  minced canned chiles chipoltes in adobo sauce (or chile morita paste, use more to taste, I usually use approx 1/2 T)
• 1  tablespoon  minced canned chiles chipoltes in adobo sauce (or chile morita paste)
• 8  ounces  piloncillo (Mexican unrefined sugar)
• 1  cup heavy cream

Directions

1. Make cheese spread:
2. In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
3. Make sauce:
4. In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
5. Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.