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Goat Cheese Crostini with Beer Pickled Jalapenos and Mangos

Print Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 16 -18 crostinis

Ingredients
  

  • 3/4 cup apple cider vinegar
  • 3/4 cup pale ale beer
  • 2 tbs sugar
  • 1 tbs salt
  • 2 ice cubes about 2-3 tbs water
  • 2 large jalapenos thinly sliced*
  • 1 large mango peeled and sliced julienne
  • 1 sour dough baguette sliced
  • 4 wt oz Chevre goat cheese
  • 3 tbs raw honey
  • 2 tsp smoked maldon salt

Instructions
 

  • In a pot over medium high heat add the vinegar, beer, sugar and salt. Stir until the sugar and salt have dissolved, remove from heat.
  • Add the ice cubes and stir until melted and the liquid has reached about room temperature.
  • Add the jalapenos and mangos to a small bowl (use separate bowls if you want the mangos not to be spicy, if you pickled them together the mangos will also have heat), pour the liquid over the jalapenos and mangos, cover and refrigerate for at least 1 hour and up to overnight.
  • Preheat the broiler on your oven.
  • Arrange the bread slices on a baking sheet. Place under the broiler until lightly golden brown, about 2 minutes. Flip the slices over and place back under the broiler until browned, about an additional 2 minutes. Remove from oven and allow to cool.
  • Spread each slice with goat cheese.
  • Drain the jalapenos and mangos.
  • Add two to three slices of mangos and jalapenos to each bread slice.
  • Drizzle generously with honey then sprinkle with smoked salt.

Notes

It's impossible to tell how hot a pepper will be. If you are worried about the heat level, remove the seeds. Most of the heat in a pepper is contained in the seeds and seed membrane in the middle of the pepper. Removing all or some of the seeds and membrane will give you an ability to control the heat.