Red Pepper Jam + Goat Cheese Crostini
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.
Make Ahead, Party Food, Vegetarian
Sip + Sanity | Linda Feller
red bell peppers (about 1½ lbs)
white wine vinegar
jalapeno pepper (optional)
finely diced, use none/some/all of the seeds to adjust level of heat
fresh thyme leaves
or 3 to 4 sprigs, additional for garnish
baguette or other crusty bread
cut into thin slices
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.
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.