Tomato Goat Cheese Crostini
Tomato preserves!? I think confusion and shock are the more common responses we get when customers spot it sitting on our shelves. They imagine the subtle sweet flavor you taste when biting into a fresh vine-picked tomato being packed into a jar to form a sticky goo. But one taste will tell you that McCutcheon’s Tomato Preserves is nothing like the sickly sweet concoction people expect. It is great on bread with a little butter, or smeared on a bagel with cream cheese. Or, if you are feeling adventurous in the kitchen, it tastes great prepared on a crostini. Here is how McCutcheon’s Apple Products likes to prepare it to munch on during those lazy, hazy days of late summer.
Tomato Preserve Goat Cheese Crostini
- Handful of Fresh Basil Leaves, chiffonade (or sliced into thin strips)
- Handful of Fresh Oregano, chopped finely
- 1 package Goat Cheese, fresh
- 1 White Onion, chopped
- 1 Loaf Italian Bread
- Slice the bread into thin slices.Whip in the heavy cream until it becomes firm and holds peaks.
- In a medium size pan warm 1 tsp. of Extra virgin olive oil in the pan. Cook the onions until caramelized. Once they are golden brown and soft remove them from the heat and set aside.
- Add a tbsp of olive oil to the hot pan. When the oil is hot, toast the bread on both sides until it is lightly golden. Then remove from the slices the pan and set aside.
- To prepare your basil chiffonade , roll up the bunch of leaves with all the stems facing the same direction. With a sharp knife slice the roll into even, 1 cm wide sections. The basil should fall away from the roll in evens strips.
- Take your toasted bread and smear the toasted side with the goat cheese. On top of the cheese smear McCutcheon’s Tomato Preserves to your liking, then continue to layer the caramelized onions, and basil.
Enjoy your crostini!
To get a different texture for your crostini, slice the bread more thinly for a crunch or more thickly for a touch of softness.