Saturday, July 28, 2012

Crostini with Goat Cheese and Peach-Jalapeno Jam

Last night we had some friends over, which means I got to do one of my favorite things...make snacks! I had four peaches sitting in the fridge, and I knew that a slightly spicy, sweet peach jam would be the perfect complement to some tangy chèvre.

I was right, and everyone loved the crostini. I served it along with some roasted potato bites with a homemade lemon curry mayo. That was amazing too, but I forgot to take a picture! We also had a selection of beverages, including cider, beer, and wine.
From top to bottom: Cabernet Sauvignon, Sierra Nevada Torpedo IPA, Lagunitas IPA, Samuel Smith's Organic Hard Cider.
Other than the homemade mayo, the crostini was definitely the big hit of the night. This recipe was super easy to put together and was just delicious! The only thing to watch out for is the boiling jam, because it splatters like crazy and sticks to your skin like magma. I have the red burn on my wrist to prove it.

Crostini with Goat Cheese and Peach-Jalapeno Jam

4 peaches, peeled and cut into chunks, then pureed in blender until mostly smooth
2 Jalapenos, seeded and diced small
1/4 tsp cayenne pepper or to taste
Juice of 1 lime
1 scant cup of sugar

1 loaf crusty bread (baguette or ciabatta)

1 4oz log chèvre

Add all of the ingredients (except the bread and cheese!) to a heavy-bottomed sauce pan, stirring to combine. I recommend tasting the jalapenos to see how spicy they are. The ones I got were not spicy at all, so I added some cayenne pepper. The jalapenos did lend a nice peppery flavor to the jam, nonetheless.

Cook the jam over medium heat, and bring it to a boil. Cook it until the foam on top subsides and the jam is thick enough to stick to the back of a spoon. You can let it get as thick as you like, I would have liked to cook my for a little longer but I only had an hour and a half after I got home to clean the apartment and get all the snacks together!

Once the jam is thickened to your liking, chill it in the refrigerator.

Slice the bread about 1" thick. Brush with olive oil and toast or broil until golden and crispy on top. Spread with goat cheese while still warm, then top with peach-jalapeno jam, and garnish with some ribbons of basil.

The best part is that this morning, I made goat cheese and peach jam stuffed french toast for breakfast out of the leftovers!

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