Sierra, our resident cheese whiz, has whipped up a holiday small plate that’s as bold as it is festive. She starts with a bag of Local Heat Chips from Market of Choice, layers on our Monger’s Choice creamy goat cheese, spicy Cumin Gouda, and savory Journeyman Pancetta, then drizzles the whole thing with sweet-heat Rose City Pepperheads Jam. For extra crunch? Crushed Corn Nuts (because why not). A sprinkle of fresh herbs finishes this cheesy, melty, drop-kick-spicy masterpiece—perfect for holiday gatherings where you want a starter that’s equal parts cozy and crowd-pleasing.
Serves: 20
Difficulty: easy
Prep time: 10 -15 min
Allergens: corn, dairy
Ingredients
- 1 bag Local Heat Chips
- 1/3lb Monger’s Choice Chèvre (soft goat cheese)
- 2 5oz Marieke Cumin Gouda (semi-hard, spiced cow’s milk cheese)
- 1 piece Journeyman Pancetta
- 1 jar Rose City Pepperheads Jam (any flavor)
- .25lb Albina City Corn Nuts
- Optional: Fresh herbs (like chives, cilantro or microgreens) for garnish
Steps
- Spread 20 chips in a thin layer across a baking sheet.
- Cut Cumin Gouda into small thin triangles for easy stacking (each piece yields about 10 thin slices)
- Slice pancetta into 20, 1-inch thin squares.
- Crush the Albina corn nuts using a knife or mortar & pestle until rough and coarse (not powdered- think crunchy topping).
- Spoon pepper jelly into a small dish for easy portioning or transfer to a squeeze bottle.
Assembly
- Base: Start with one Local Heat Chip
- Spread: With a small spoon, scoop out a dollop of Chèvre and place in the center of the chip.(about 1 tsp).
- Layer: Place a chunk of Marieke Cumin Gouda on top, followed by a sliced pancetta.
- Jam: Spoon or dot with a small amount of Rose City Pepperhead Jam (just enough for flavor without overpowering about ½ t).
- Crunch: Sprinkle with crushed Albina City Nuts.
- Optional: Fresh herbs (like chives, cilantro or microgreens) for garnish
- Serve: Arrange on a wooden board or slate and serve immediately for best crunch.
