Goat Cheese and Apple Butter

Cypress Grove Humboldt Fog Goat Cheese, Toasted Pecan Caramel, Black Pepper, Toasted Ciabatta

Chef Greg Inga of Son of a Gun | Los Angeles, CA

“We really wanted our guests to be able to experience the Humboldt Fog goat cheese. After tasting the cheese with several different ingredients that normally complement goat cheese, I really liked the flavor of the Humboldt Fog with apples, pecans, caramel, and black pepper. It combines very well with sweet and slightly acidic flavors. Chef Vinny Dotolo suggested some flavor combinations for the dish and our pastry chef, Jennifer Shen, provided the apple butter, so it was a collaborative effort with multiple chefs, which we often do to finalize a dish at Son of a Gun.” — Chef Greg Inga, Son of a Gun

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Adapted by StarChefs | March 2024 | Photo: Catherine Dzilenski

INGREDIENTS

Apple Butter:
1 pound Granny Smith apples, peeled, cored, and diced
1 pound Fuji apples, peeled, cored, diced
6 ounces light brown sugar
3 ounces granulated sugar
½ teaspoon ground ginger
½ teaspoon grated nutmeg
½ teaspoon kosher salt
Juice of 1 lemon

Pecan Caramel:
733 grams heavy cream
500 grams granulated sugar
1 cup pecans

To Assemble and Serve:
2 slices ciabatta
Butter
1 slice Cypress Grove Humboldt Fog goat cheese
Ground black pepper

METHOD

For the Apple Butter:
In a mixing bowl, combine all ingredients. Let sit 30 minutes at room temperature. Transfer mixture to a stockpot with 2 cups water. Over medium heat, bring mixture to a simmer. Reduce heat and cook until apples are tender. Remove from heat and using an immersion blender, purée mixture until smooth. Return pot to low heat and cook additional 1 hour, or until mixture has reduced and an applesauce-like consistency is achieved. Let cool. Transfer to an airtight container and refrigerate.

For the Pecan Caramel:
In a saucepan over low flame, bring cream to a simmer. Keep warm. In a separate saucepan over low flame, add sugar and cook until slightly caramelized. While whisking, slowly incorporate cream into the sugar. Bring mixture to a simmer. Reduce heat and cook 10 minutes, or until desired consistency is achieved. Let cool. Heat oven to 350°F. Place pecans on a baking sheet and toast 20 minutes, or until evenly browned. Let cool, then chop into bite-sized pieces. In a sauté pan over medium-low heat, warm 2 tablespoons of the cooled caramel. Once warmed through, stir in 1 tablespoon of the reserved toasted pecans. Reduce heat and keep warm. 

To Assemble and Serve:
In a sauté pan, brush ciabatta slices with butter and toast until desired doneness. Set aside. Arrange Humboldt Fog goat cheese on a serving plate. Place 1 dollop Apple Butter, 1 dollop Pecan Caramel, and toasted ciabatta next to the cheese. Sprinkle with freshly ground black pepper. 

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