Tag tomato jam

Goat Cheese Crostini Inspired by Local Goats

Courtesy of Scott Bauer

Courtesy of Scott Bauer

As summer begins, we welcome the long days of sunshine, beach weather, and gorgeous produce. I love the camaraderie of backyard gatherings and grilling adventures. Summer brings a lot of great things like s’mores, bonfires, and the permeating aromas of barbecue, but it also brings major threats like forest fires. Every summer for as long as I can remember, the evening news has reported on yet another fire burning out of control and destroying thousands of acres of trees. Granted, fires are actually good for our forests because they promote new growth. Fun fact: There are species of Pine that need the heat of a forest fire in order to release seeds for new trees. Still, I think we can all agree that a wild fire burning beyond control is terrifying. So when a few of the lovely ladies in the office started talking about a herd of goats being led across San Francisco to help prevent such fires, I was engulfed in curiosity.

Goat Cheese Crostini With Tomato JamThese goats are the “latest innovation” in preserving endangered species in environmentally sensitive areas. City Grazing reports that these animals munch up all the weeds and maintain vegetation growth without threatening the environment. Furthermore, a little research quickly showed that these herds are often hired to eat dry debris on the forest floors and lower the destructiveness of a forest fire. Cheers to an environmentally friendly way of managing vegetation! As an official B Corp, this is music to our ears.

To celebrate, we thought this recipe for Goat Cheese Crostini would be the perfect light appetizer to any summer gathering. The slightly tangy goat cheese pairs surprisingly well with the mildly sweet tomato jam, and the flavors of each compliment each other for a savory treat!

Parties That Cook Gears Up for Cooking Farm to Table: Classic Crostini Recipe

As we gear up for our first Cooking Farm to Table Class this weekend, I think it’s time we give everyone a “taste” of what’s in store. No, we cannot send you a care package of ingredients used! (Though Canvas Ranch, the family-run farm where we are hosting this class, offers a Summer Season CSA program.) What we can do is open your eyes to one of our classic recipes to be featured this Saturday: Crostini of Goat Cheese and Tomato Jam – YUM. You can find this recipe in our Appetizer Recipe Library, and can find the tomatoes at Canvas Ranch this weekend!

Crostini of Goat Cheese and Tomato Jam

Tomato Jam:
1 1/2 pounds ripe beefsteak or heirloom tomatoes, peeled and chopped, reserving any juice
3/4 cups sugar
1 orange, peeled and sectioned, roughly chopped, reserving any juice
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon kosher salt
1 teaspoon lemon (or regular) thyme, chopped

1 baguette, sliced diagonally into slices 1/4-inch thick
1/4 cup olive oil
1 garlic clove, peeled
7 ounces goat cheese at room temperature

Thyme sprigs for garnish

Preheat oven to 375°F.

Make Jam: Place tomatoes, sugar, orange, lemon zest/juice (including tomato and orange juices) and salt in a food processor or blender until smooth. Pour tomato mixture into a large-sized sauté pan over moderate-high heat. Bring to a simmer, stirring frequently to prevent burning, until a jam-like thickness is achieved, about 15-20 minutes. Remove from heat and add thyme. Transfer to a small bowl and refrigerate until it is cool to the touch, about 15 minutes. Alternatively, place bowl in freezer for 5-10 minutes.

Make Crostini: Brush the bread slices on one side with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool. Rub one side of each crostini with a clove of garlic.

Assembly: Spread 1 Tablespoon of the goat cheese evenly over the toasts. Top with a dollop of tomato jam on the goat cheese. Garnish with a sprig of thyme. Serve immediately.