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Recipe Courtesy of Relish Culinary School, Healdsburg, CA
www.relishculinary.com
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Chevre Crostini with Chili Jam, Onions, & Basil |
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Serves 6 as an appetizer
5 oz Redwood Hill Farm Plain Chevre
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
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Place the chevre and the chili jam in a bowl of a standing mixer and mix until blended. Add the whipping cream and salt. Set aside.
Place the smoked onions in a small sauce pan, over low heat, with just enough water to cover. Simmer onion until soft. 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
Arrange the bread slices on a sheet pan. Brush olive oil on one side and season with salt and pepper. Place in a preheated 350 F oven. Bake for 10 minutes, turning the slices after 5 minutes.
Spread the chevre cheese mix on the baguette. Garnish with smoked onion pieces and julienned basil.
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