This recipe is very in line with how I cook most often at home: scrounge around the fridge, try to assemble a collection of ingredients that work well together, marvel at how simple things can come together to produce a dish that makes my husband go, "Wow, this is really good."
Recipe for Pepper Jelly and Goat Cheese Tostada
Pepper Jelly and Goat Cheese Tostada
- For the pepper jelly:
- At least 3 cups peppers, like a mix of 1 red pepper, 1 green pepper, and 2 jalepeno peppers
- 1 cup apple cider vinegar
- 1 1/2 cups sugar
- For the tostada:
- 2 corn tortillas
- Olive oil
- 2 to 3 ounce goat cheese
- 2 eggs
- 1/4 cup red pepper jelly
- Make the red pepper jelly: Dice the peppers. Add to a large saucepan set over medium-low heat. Add vinegar and sugar, and cook until the mixture has reduced by half, about 20 to 30 minutes.
- Reduce heat and let jelly simmer until thickened even more, about 10 to 15 minutes. Pour the mixture into a glass jar or container with a lid. Reserve 1/2 cup for this recipe. Store the rest in refrigerator for several weeks.
- Make the tostada: Place corn tortillas on a baking sheet. Brush with olive oil and season with a pinch of salt. Cook in a 350-degree oven for about 10 minutes, until pretty crispy. Remove from oven and place on serving plate.
- Meanwhile, bring a small pot of water to a boil, and add eggs. Cook for 4 minutes, then carefully remove and set aside to let cool. (Alternatively, you can also fry the eggs by cracking them one at a time into a skillet greased with olive oil.)
- Divide goat cheese among the two tortillas, spreading in an even layer. Spread red pepper jelly on top of that.
- Peel eggs and slice; yolk should be rather jammy. Place one egg each on each tortilla, then season the whole thing with salt and pepper. Garnish with scallions and serve. Serves 2.