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Ingredients
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Tomato Jam
Cheese and Baguette
Method
Making Tomato Jam
- 1
Prepare the Tomatoes
Wash the ripe tomatoes and cut them into quarters.
- 2
Cook the Tomatoes
In a medium saucepan, combine the quartered tomatoes, sugar, red wine vinegar, salt, and black pepper. Cook over medium heat, stirring occasionally until the mixture comes to a boil.
- 3
Simmer the Jam
Reduce the heat to low and let the mixture simmer for about 30-40 minutes, or until it thickens, stirring occasionally.
- 4
Add Basil
Once the jam has thickened, stir in the fresh basil leaves and cook for an additional 5 minutes.
- 5
Cool and Store
Remove from heat and let the tomato jam cool. Store in an airtight jar in the refrigerator until ready to use.
Preparing Cheese and Baguette
- 6
Slice the Baguette
Cut the baguette into 1/2 inch thick slices.
- 7
Toast the Baguette
Optionally, toast the baguette slices in the oven at 350°F (175°C) for about 5-7 minutes until lightly golden.
- 8
Spread the Chèvre
Spread a generous amount of chèvre on each slice of baguette.
- 9
Top with Tomato Jam
Spoon a dollop of the prepared tomato jam on top of the goat cheese on each slice.
- 10
Garnish and Serve
Garnish with fresh basil leaves on top and serve immediately.