Chef Glenys Morgan of Dubrulle French Culinary Institute in Vancouver uses chevre from the Okanagan Valley or Saltspring Island for this creamy appetizer from The Girls Who Dish: Top Women Chefs Cook Their Best (Whitecap). Basically a savoury cheesecake, this appetizer will have your guests coming back for more. We’ve modified it slightly and loved it topped with a little of our Mango and sweet red pepper salsa.
Mango and sweet red pepper salsa
Preheat broiler. Cut 3 sweet red peppers and 2 jalapeño peppers in half and seed. Broil on a baking sheet, turning once, until slightly singed on edges, from 15 to 20 minutes. In a medium-size bowl, stir 3 tablespoons (45 mL) lemon juice with 3 tablespoons (45 mL) oil, 1 minced garlic clove and 1/4 teaspoon (1 mL) each of salt and pepper. Peel mango, saving juice, and chop. Stir mango and juice into lemon mixture. Without peeling, coarsely chop broiled sweet peppers and finely chop jalapeño peppers. Stir into mango mixture with 1/4 cup (50 mL) chopped fresh coriander or Italian parsley. Toss until well mixed. Relish will keep well, covered and refrigerated, for up to 2 days. For best flavour, serve at room temperature. Makes 2 cups (500 mL)