Scott Harvey Wines

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Fromage à la crème with Black Sheep Pepper Jelly

Fromage à la crème with  Black Sheep Pepper Jelly
Recipe Date:
April 10, 2020
Serving Size:
Cook Time:
Imperial (US)
Fromage à la crème with Black Sheep Pepper Jelly

Serves 6

1 block of  Fromage à la Crème or ripe Brie cheese, available in any cheese shop
½ jar of Black Sheep Spicy Blackberry-Zinfandel Jelly or Black Sheep Spicy Raspberry Syrah Pepper Jelly
¼ cup cold water
2 green onion cut finely
1 package Grissini Torinesi thin breadsticks, available in most grocery stores
¼ cup Boondi unsalted crunchy chickpea puffs, available in any Indian store
½ cup Black Sheep Spicy Syrah Pepper Jelly
1 cup roasted whole garlic cloves*
Take the pepper jelly and mix with the water to get into a flowing state.
Place you cheese on to a chilled plate and pour the pepper jelly over the top of the cheese.
Garnish with the chopped green onion and serve with the breadsticks and crispy chickpeas.
Wine Note from Chef Brian Overhauser
This classic favorite from Sunset magazine in the 60’s has graced the tables of America for decades.  My take is not very far away from the original.
Any of Scott Harveys Zinfandel's and Syrah's pair wonderfully

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