INGREDIENTS
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1 pound creamy fresh goat cheese, softened
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6 tablespoons apricot preserves
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4 Peppadew peppers, finely chopped
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1 pickled jalapeño, seeded and finely chopped
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2 tablespoons minced cocktail onions
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2 teaspoons Dijon mustard
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1 1/2 teaspoons dry sherry
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Pita chips and toasted baguette slices, for serving