Crispbreads with Goat Cheese and 5-Ingredient Tomato Jam
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- Cook Time: 90 minutes
- Total Time: 90 minutes
- Yield: 4 servings
Ingredients
- 8 Wasa Sourdough crispbreads
- 2 pounds ripe tomatoes, diced (about 5 Roma tomatoes or similar size)
- 1/2 cup brown sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon fresh ginger, grated or minced
- 1/2 teaspoon cumin
- 4 ounces soft goat cheese
- 2–3 tablespoons milk, cream, or water
- 1–2 sprigs of fresh basil
- pinch of red pepper flakes
- optional: hot honey drizzle
Instructions
- To make the tomato jam: Combine diced tomatoes, brown sugar, lemon juice, ginger and cumin in a saucepot on the stove. Bring to a boil over medium high heat. Once boiling, reduce the heat and simmer for 1 – 1 ½ hours or until thick and jam-like, stirring occasionally so it doesn’t stick. Then remove your tomato jam from the heat and let it cool.
- To make the goat cheese perfectly spreadable: Add goat cheese to a small bowl along with 2-3 tablespoons of milk, cream or water and whisk until smooth.
- To serve: Grab a Wasa Sourdough crispbread, add a thick layer of goat cheese, top with 2 tablespoons of tomato jam and finish with a few basil leaves and a pinch of red pepper flakes. If you want to turn the heat up another notch, add a drizzle of hot honey!