Wasa
Crispbreads with Goat Cheese and 5-Ingredient Tomato Jam
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Looking for snack inspiration? This homemade tomato jam recipe is perfect for summer picnics, BBQs, or to enjoy poolside. Layer soft creamy goat cheese on top of perfectly crunchy Wasa Sourdough crispbreads, and spoon the savory jam over the cheese with a touch of basil. Add a drizzle of hot honey to take this snack up a notch.
Prep time
Cook time
Servings
Ingredients
- 8 Wasa Original Gluten Free Crispbread
- 2 lbs ripe tomatoes, diced (about 5 Roma tomatoes or similar size)
- 1/2 cup Brown Sugar
- 1/4 cup fresh lemon juice (about 2 lemons’ worth)
- 1 tbsp fresh ginger, grated or minced
- 1/2 tsp Cumin
- 4 oz soft goat cheese
- 2-3 tbsp milk, cream or water
- A few sprigs of fresh basil
- A 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!
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