Bruschetta with
Heirloom Tomato Jam and Goat Cheese
Kevin McKenzie
Serves 8 as an
appetizer
Tomato
jam is not something that pops to mind all that often. But in this
instance it works as a wonderfully creative and tasty way to pair
tomatoes with grilled bread, artisan goat cheese and a hearty Sonoma
County red wine. Serves 6 as
an appetizer with jam leftover.
5 pounds heirloom
tomatoes, dark colored
2 Tablespoons DaVero
Extra Virgin Olive Oil
3 Tablespoons brown
sugar
½ cinnamon stick
½ cup Dry Creek
Vineyard Meritage or other hearty red wine
2 Tablespoons vin cotto
or balsamic
1 oz. Bittersweet
chocolate
1 sweet baguette
6 oz. Redwood Hill
Fresh Chevre
Sea salt & cracked
black pepper to taste
Core tomatoes and brush with DaVero Olive oil. Place on
baking sheet and roast in oven at 400 until charred and soft, about 45
minutes to one hour, remove tomatoes from oven and puree through food
mill.
Place tomato puree in thick-bottomed sauce pot. Add
cinnamon, cabernet, vin cotto and brown sugar. Bring mixture to a boil
and turn down heat to a low simmer, a stir constantly until tomatoes
have achieved a nice thick jam-like consistency. Add chocolate and a
pinch of salt and stir until fully incorporated. Remove from stove and
allow to cool.
Slice baguette thinly along diagonal and, when ready to eat,
brush with olive oil or melted butter and lightly grill or toast.
Immediately spread an even layer of jam over toast, then dollop a bit of
goat cheese and sprinkle salt and pepper to taste.
You can eat the toasts immediately or heat in oven for a
couple of minutes to slightly melt the cheese.
