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Recipe: Chèvre Crostini with Chili Jam, Onions and Basil

Written by Redwood Hill on . Posted in Recipes

Chèvre Crostini with Chili Jam, Onions and Basil

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  • Yield: 4 (3 to 4 Servings)
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from Relish Culinary School, Healdsburg, CA


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


  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 sautè 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.
  6. Spread the chèvre cheese mix on the baguette. Garnish with smoked onion pieces and julienned basil. Serves 6 as an appetizer

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