Crispbreads with Goat Cheese and 5-Ingredient Tomato Jam
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
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’ WORTH)
1 TABLESPOON FRESH GINGER, GRATED OR MINCED
1/2 TEASPOON CUMIN
4 OZ SOFT GOAT CHEESE
2-3 TABLESPOONS MILK, CREAM OR WATER
A FEW SPRIGS OF FRESH BASIL
A PINCH OF RED PEPPER FLAKES
OPTIONAL: HOT HONEY DRIZZLE
How to:
1.
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.
2.
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.
3.
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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