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Jalapeño Cold Pack with Onion Bagel Chips

Jalapeño Cold Pack with Onion Bagel Chips

This Jalapeño Cold Pack features Red Leicester, Double Glouchester, and goat cheese blended with horseradish, parsley, mustard, and jalapeño to a smooth spreadable consistency. A delectable companion to crisp onion bagel chips, pickles, apples, and pretzel buns.
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Prep Time 25 minutes
Cook Time 10 minutes
0 minutes
Servings: 8
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

Onion Bagel Chips
  • 4 onion bagels **
  • 2 tbsp olive oil
  • 1 tsp kosher salt
Jalapeño Cold Pack
  • 1 jalapeño deseeded
  • 1 clove garlic
  • ¼ cup fresh parsley tightly packed
  • 100g (3.5 oz) Red Leicester *** crumbled
  • 100g (3.5 oz) Double Glouchester crumbled
  • 1 tbsp prepared horseradish heaping
  • 1 tbsp Dijon mustard heaping
  • 2 tsp Worcestershire sauce
  • 150g (5 oz) goat cheese
  • 4 tbsp heavy cream
To Serve
  • 1 Granny Smith apple thinly sliced
  • ½ pint golden berries
  • ¼ cup whole grain Dijon mustard
  • ½ cup cornichon

Equipment

  • 1 Food Processor
  • 2 Large Baking Sheets

Method
 

For the Bagel Chips
  1. Preheat the oven to 400°F. Line two baking sheets with either silicone mats or parchment paper. Set them aside.
  2. Slice the bagels thinly and arrange the slices on the prepared baking sheets. Drizzle the chips with the olive oil and sprinkle them with salt.
    4 onion bagels **, 2 tbsp olive oil, 1 tsp kosher salt
  3. Transfer the chips to the oven and bake for 10-15 minutes or until golden. Set them aside to cool.
For the Cold Pack
  1. While the bagel chips are cooling, place the garlic, parsley, and jalapeño in a large food processor. Blitz until it resembles mulch.
    1 jalapeño, 1 clove garlic, ¼ cup fresh parsley
  2. Add the Red Leicester, Double Gloucester, horseradish, Dijon mustard, and Worcestershire sauce to the food processor and blitz until the cheese is broken down into fine pieces.
    100g (3.5 oz) Red Leicester ***, 100g (3.5 oz) Double Glouchester , 1 tbsp prepared horseradish , 1 tbsp Dijon mustard
  3. Set the food processor on low and add the goat cheese about a teaspoon at a time. Finally, slowly stream in enough cream to get the cold pack to the consistency you want. I used four tablespoons.
    150g (5 oz) goat cheese, 4 tbsp heavy cream
  4. Spoon the cold pack into jars or ramekins and swirl the top. Serve the cold pack alongside the cooled bagel chips, granny smith slices, additional mustard, pickles, golden berries, and pretzel buns. ****
    1 Granny Smith apple, ½ pint golden berries, ¼ cup whole grain Dijon mustard, ½ cup cornichon

Notes

** You can use any flavor of bagel you prefer.
*** You can use any combination of cheese you like just make sure one is soft and two are hard.
**** You can find the recipe for the pretzel buns here.