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Red Pepper Jam + Goat Cheese Crostini

goat cheese and red pepper bruschetta on a serving board
Serve Red Pepper Jam + Goat Cheese Crostini at your next gathering and watch your guests keep going back for more. There is nothing better than tangy, pungent goat cheese contrasted with this sticky, sweet, and a tad spicy, jam.
Sip + Sanity | Linda Feller
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Serving Size 2 cups (about)

Equipment

Ingredients

  • 3 red bell peppers (about 1½ lbs) seeded, diced
  • 1 red onion finely diced
  • ¼ cup white wine vinegar
  • 1 cup granulated sugar
  • 1 jalapeno pepper (optional) finely diced, use none/some/all of the seeds to adjust level of heat
  • 2 cloves garlic minced
  • 1 tsp kosher
  • 1 tbsp fresh thyme leaves or 3 to 4 sprigs, additional for garnish
  • baguette or other crusty bread cut into thin slices
  • goat cheese

Instructions

  • Place all the ingredients, except of the bread and goat cheese, into a saucepan over high heat. Give it a good stir and allow it to come to a boil.
  • Reduce heat to a simmer and cook for up to 1½ hours until it reaches a thick and jammy consistency. Set aside to cool. If you used whole sprigs of thyme, fish those out and discard.
  • Meanwhile, allow goat cheese to rest on the counter for 30 minutes. Toast baguette slices in a 350°F oven for 5-7 minutes.
  • To assemble, spread some goat cheese on a crostini and dollop a bit of red pepper jam on top. Garnish with fresh thyme leaves or tiny sprigs of tender, young thyme.

Notes

Make this ahead and keep it refrigerated until ready to use. It will keep for about a week in the fridge, stored in an air tight container.