Image courtesy of Migle.
Summer is almost here! The school year will soon be over and summer nights are getting booked as people plan their events. We have a great summery appetizer featuring Cherry Grove Farm, Unionville Vineyards, and Apple Ridge Farms this week.
Tomato Jam Crostini
2 cups red wine (preferably something light like Unionville Vineyard’s Revolutionary Red)
2 lbs ripe tomatoes
2 whole shallots
Salt and pepper to taste
1. Pour red wine in a pan and reduce to 1/2 cup on medium heat.
2. Finely chop shallots and add.
3. Chop tomatoes and add.
Apple Ridge Farm Sourdough Crostini:
Slice and toast in the oven. If desired, season with garlic and herb oil before toasting.
Cherry Grove Farm Lawrenceville Jack:
Shave on top of the jam.
Chef’s Note: Personally I like chunks of tomato skin in my jam. If you prefer without, simply cut a shallow x on the bottom of the tomato, and dip in boiling water for about 30 seconds until the skin peels off. Cool in ice water and de-skin.