Pepper Jam and Goat Cheese Crostini
Pepper Jam and Goat Cheese Crostini
1 hour 45 minutes total time
1 hour active time
The balance of sweet, sour, savory, and spicy is the key to Moroccan cooking, and this pepper jam gets all those notes just right. In Morocco, jams go way beyond fruit – and way beyond the breakfast table. They’re often served as part of a spread of room-temperature salads and spreads. This one, like my Tomato Jam, is right at home with creamy cheeses like goat cheese, cream cheese, fromage blanc, or yogurt.
2 pounds red bell peppers
1 large jalapeño chile
1/3 cup thinly sliced shallots
1 tablespoon thinly sliced garlic
½ cup Riesling wine
2 teaspoons pectin, preferably a natural, citrus-based pectin
2 tablespoons granulated sugar
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
Char the peppers with a blow torch, over a gas burner, on a hot grill, or under the broiler. Turn them often to blacken all sides evenly, 10 to 15 minutes. Put in a plastic bag or in a bowl covered with plastic wrap. Peel once the peppers are cool enough to handle. Cut them open and remove the ribs and seeds.
Chop the peppers into 3/8-to 1/2-inch pieces. You should have about 2 1/2 cups.
Cut the sides off the jalapeño and discard the seeds. Cut the pieces of jalapeño into ¼-inch strips and then across into ¼-inch dice.
Heat a film of the oil in a medium sauté pan over medium heat. Add the shallots, garlic and a pinch of salt. Cook for 4 minutes to soften the shallots without coloring them, then add the wine. Increase the heat and cook for about 8 minutes, or until the wine is evaporated. Reduce the heat to medium, add the red peppers and jalapeño to the pan with 1 cup of water. Simmer until most of the liquid has evaporated but the peppers are still moist and tender, about 45 minutes. Add a drizzle of water to moisten the peppers during the cooking if they dry out before they are cooked.
Meanwhile, stir the pectin into the sugar, and then stir in the honey.
Once the peppers are tender, add the lemon juice. (If using a natural pectin, you will add the 2 ½ teaspoons of calcium water as directed by the package instructions.) At this point, there will not be much liquid left, but make sure what is left is sizzling. Stir in the pectin sugar mixture, and continue to stir until the mixture is sizzling again and the sugar has dissolved, 1 to 2 minutes. Remove from the heat.
This will make about 1 ¾ cups of pepper jam. Transfer to a Mason jar or other storage container and let cool completely. Refrigerate for up to 1 week. Bring to room temperature before serving.
Slice the baguette, spread goat cheese on the slices, and top with the jam.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
Cookware and tools used to make Pepper Jamand Goat Cheese Crostini:
- BonJour Pro Torch with Fuel Gauge
- Viking Hard Stainless 4 Qt. Saute Pan
- Chef'n Nylon Classic Spoon
- All-Cald Measuring Cup Set
- All-Clad Measuring Spoon Set
- Cole & Mason Gourmet Precision Salt Mill
- Wusthof Classic 2-Piece Prep Knife Set
- John Boos Maple Cutting Board
- Viking Professional Bread Knife
- FIESTA 4-Piece Place Setting
- 2 pounds red bell peppers
- 1 large jalapeño chile
- Grapeseed oil
- 1/3 cup thinly sliced shallots
- 1 tablespoon thinly sliced garlic
- Kosher salt
- ½ cup Riesling wine
- 2 teaspoons pectin, preferably a natural, citrus-based pectin
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 1 baguette
- Goat cheese