Goat Cheese With Chile Morita & Piloncillo Sauce

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READY IN: 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • Make cheese spread:
  • 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.
  • Make sauce:
  • 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.
  • Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.
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