(Bon Appetit, December 2007)
8 ounces fresh goat cheese
4 oranges, divided (preferably blood oranges)
¼ C honey
¼ tsp coarsely ground black pepper (I used quite a bit more…)
18 ½ inch thick slices bread or raisin baguette, toasted
Combine goat cheese with 1 tsp finely grated orange peel.
Remove peel from rest of oranges and cut into small pieces. Try to cut away all the white pith (it’s very bitter). Working over a bowl and using a small knife, cut oranges into segments and squeeze out as much juice as you can. Coarsely chop the segments and add to the peel in a small sauce pan. Add honey & pepper, bring to a boil and reduce heat and simmer uncovered until thickened. Add more pepper and some freshly squeezed lemon juice.
Top toasted baguette slices with goat cheese mixture and dollop a spoonful of jelly. Doug also added pomegranate seeds, which was a nice touch.