Baked Goat Cheese with Jalapeño Cherry Jam

1. Heat your oven to 400 degrees F. Drizzle 1 1/2 teaspoons of the olive oil into an oven-safe dish and add the cheese. Leave as is or smash and spread into an even layer. Drizzle over the remaining 1 1/2 teaspoons oil and bake until the edges of the cheese are golden, 15 minutes.
2. While hot, spoon over the Jalapeño Cherry Jam (warm or cooled) and a scattering of black pepper. Serve alongside sliced baguette, crostini or crackers.

Jalapeño Cherry Jam:

1. For the jalapeño cherry jam: Add the jalapeños to the bowl of a food processor and pulse to finely chop. Add the cherries and continue to pulse until the cherries are roughly chopped.
2. Transfer the pepper and cherry mixture to a large pot. If using sweet cherries, add 1 3/4 cups of the sugar. If using sour cherries, add 2 1/2 cups of sugar if using sour. Stir in the vinegar, salt and cinnamon and bring to a rolling boil over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, and the peppers and cherries are slightly broken down and jammy, 20 to 25 minutes.
3. Remove the pot from the heat. Pour the jam into sealable containers or straight-sided jars, leaving at least 1 inch of room at the top. Set aside to cool to room temperature. Seal the containers and transfer to the fridge to chill.
4. The jam will last for up to 2 weeks in your fridge or, for longer storage, transfer to the freezer for up to 3 months. If freezing the jam, I like to store mine in a plastic container to avoid any potential broken glass.