Bones On Toast Recipe
Tomato jam, chimichurri, arugula, crostini
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Ingredients
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Tomato Jam
Chimichurri
Crostini
Toppings
Method
Tomato Jam
- 1
Prepare the Tomatoes
Chop the ripe tomatoes and place them in a saucepan.
- 2
Cook the Jam
Add sugar, apple cider vinegar, salt, black pepper, and thyme to the saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and reduces, about 30-40 minutes.
- 3
Cool and Store
Once thickened, remove from heat and let cool. Store in a jar in the refrigerator until ready to use.
Chimichurri
- 4
Prepare the Herbs
Finely chop the fresh parsley and cilantro. Mince the garlic cloves.
- 5
Mix the Ingredients
In a bowl, combine chopped herbs, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well to combine.
- 6
Let it Rest
Let the chimichurri sit for at least 30 minutes to allow the flavors to meld.
Crostini
- 7
Prepare the Baguette
Slice the baguette into 1/2 inch thick slices.
- 8
Toast the Crostini
Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Toast in the oven for about 10-12 minutes, or until golden brown.