Recipes

—from Relish Culinary School, Healdsburg, CA

Ingredients

• 5 oz Redwood Hill Farm Plain Chèvre
• 3 Tbsp Tierra “Farm Blend” Chili Jam or brand of your choice
• 1 Tbsp whipping cream or half and half
• 1/2 tsp salt, or to taste
• 1 oz Tierra smoked red onion or brand of your choice
• 1 Tbsp olive oil
• 1/2 Tbsp balsamic vinegar
• salt and pepper to taste
• 6 whole basil leaves —julienned
• 16 slices sweet or sour baguette
• 2 Tbsp olive oil 

Instructions

1. Place the chèvre and the chili jam in a bowl of a standing mixer and mix until blended. Add the whipping cream and salt. Set aside.
2. Place the smoked onions in a small sauce pan, over low heat, with just enough water to cover. Simmer onion until soft.
3. Drain onions and sauté in olive oil for 5-8 minutes. Add the balsamic vinegar. Cook 3-5 minutes. Add salt to taste. Allow onions to cool and chop into small pieces
4. Arrange the bread slices on a sheet pan. Brush olive oil on one side and season with salt and pepper.
5. Place in a preheated 350 F oven. Bake for 10 minutes, turning the slices after 5 minutes.

Serves 6 as an appetizer