Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer.
In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges.
Serve hot, with pita chips and toasted baguette slices.
6 eggs, hard cooked, peeled and sliced lengthwise
1/4 cup mayonnaise
1 teaspoon mustard
1/4 teaspoon each salt and pepper
1 tablespoon pickle juice
Take out the yolks and place in bowl. Mix in mayonnaise, mustard, salt, pepper, and pickle juice. Once the mixture is creamy, spoon it into a dispenser and squeeze it into the hollow yolk holes of your egg whites. Sprinkle real bacon bits on top of the deviled eggs and serve.
8 ounces cream cheese
2 tablespoons chopped fresh thyme (or 2 teaspoons dried thyme)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
10 ounces grated swiss cheese
2/3 cup chopped smoked ham
1/2 cup chopped fresh chives
In a large bowl or a food processor, combine the cream cheese, 1 tablespoon of fresh thyme, the pepper, and salt. Beat or process until blended and smooth. Add the cheese and the ham and beat vigorously until evenly mixed.
If you are using a food processor, take care not to over mix; the ham and Swiss should retain some texture. This is a rather soft mixture, and will be easier to form if it is refrigerated for 2 to 3 hours first.
Combine remaining 1 tablespoon fresh thyme with the chives and spread on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them, then divide the mixture in half.
Pat and press each half into a ball about 3 inches across with a flat bottom; don’t worry about keeping the shape perfect. Roll each ball in the thyme and chive mixture, pressing so the coating adheres. Wrap separately in plastic wrap and chill until serving.