This is ooey gooey appetizer will have your guests saying, “WOW!” I had it during lunch at Pine Creek Cookhouse in Ashcroft near Aspen, Colorado. It was scarfed down in a hurry by our group, especially after the nice workout of skiing to lunch.  So of course, I had to ask Executive Chef Christopher Keating for the recipe.

It’s a blend of brie, goat cheese and cambozola cheese, topped with fruit jam and served with French bread crostini. It’s so sinfully delicious you can’t just have one crostini. Trust me, your guest will ask you for recipe!  The extra bonus is the recipe is fairly simple too.

Pine Creek Cookhouse Star Peak Baked Cheese

Fruit jam:
5 Granny Smith apples, peeled and large dice
½ Cup Sugar
½ tsp Crushed red pepper
1 Cup Organic apple juice
½ Cup Fresh squeezed orange juice

Add all ingredients to stainless steel sauce pot, cook until apples break down to apple sauce consistency.

½ Cup Dried cranberries
1 Cup Diced fresh strawberries
½ Cup Small diced dried apricots

Add berries and fruit to sauce. Cook for 10 minutes over low heat and cool

Cheeses:
5oz Brie cheese
3oz Cambozola cheese
2oz Goat cheese
4oz Spicy fruit spread

Assemble Baked Cheese:
Rough chop cheese, add to baking dish.
Add the fruit spread, bake at 350 F for 10 minutes or until cheese and fruit spread melt together.

Serve bubbly hot, topped with fresh chopped parsley, chive, thyme, and plenty of fresh crostini.

Crostini
1 French baguette

Thinly slice bread (about ¼” in width)
Gently toss in bowl with olive oil to coat bread
Add fresh herbs, salt and pepper
Bake in oven on sheet pan until toasted