KANSAS CITY, Mo. — As college basketball heats up inside Sprint Center, teams are also competing outside for the Big 12 Campus ‘Cue Off.
Things got underway Thursday, and Friday, they will be judged. Guest judge Ardie Davis stopped by FOX 4 on Friday to share his cedar planked goat cheese with apricot preserves recipe.
Cedar Planked Goat Cheese with Apricot Preserves
This appetizer is an easy and unique starter for any meal. Smoking the goat cheese adds depth that’s perfectly complimented with sweetness of the barbecue sauce and apricot preserves.
Makes: 8 appetizer servings
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
1 oak or cedar plank, soaked in water for at least an hour
1/2 cup apple or pecan wood chips, soaked in water and drained
1 10.5-ounce log goat cheese
1/4 cup KC Masterpiece® Kansas City Classic barbecue sauce
1/4 cup apricot preserves
1 Baguette cut into 1/2 inch thick slices or crackers
INSTRUCTIONS
Set up a two-zone fire for indirect grilling with Kingsford® charcoal by situating the charcoal on only one side of the grill, leaving the other side void. Heat the grill to 225 to 250 degrees Fahrenheit.
Sprinkle the wood chips on the heated charcoal. Place the soaked plank on the void side of the grill and place the goat cheese on top of the plank. Cover the grill.
While the cheese is smoking, combine KC Masterpiece® Kansas City Classic barbecue sauce and apricot preserves. Mix well.
Using insulated gloves remove the cedar plank with cheese from the grill. Place the cheese on a serving platter and top with apricot barbecue sauce. Serve with baguette slices or crackers.
Recipe created by sauce expert, Ardie Davis on behalf of KC Masterpiece® barbecue sauce.
