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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

cinnamon stick

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.


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