When we were in Paris, we stopped at a sidewalk bistro for some wine and a snack. They served us a toast point topped with brie and a tomato jam. I was blown away on how delicious it was. They would not give me the recipe but told me what was in it and so I developed my own and I think I got very close. Also, I felt the sweetness of the jam went better with goat cheese, but you can decide for yourself. And least you think the condiment is too bougie, let me tell you it is great on hot dogs as opposed to sweet relish.
INGREDIENTS:
- 3/4 Cup of oil packed sun-dried tomatoes, drained and chopped
- 1/4 Cup dried currants
- 3 Tbsp butter
- 3 Medium onions sliced in half and then in thin half moons (it will seem like a lot of onions but they reduce quite a bit)
- 3/4 Cup granulated sugar
- 2 Tsp kosher salt
- 1/2 Tsp ground black pepper
- 1/4 Tsp red pepper flakes (you can use more if you like more heat)
- 1 Cup dry white wine like a sauvignon blanc
- 1/4 Cup Sherry Vinegar
- 3 Ounces tomato paste
INSTRUCTIONS:
- Melt the butter in a large sauce pan over medium heat.
- Add the onions, salt, pepper, sugar and pepper flakes cook, stirring often until the onions are a golden brown.
- Add the tomato paste, wine and vinegar and continue cooking for about 4 minutes, stirring often.
- Add the chopped sun-dried tomatoes and currants and simmer for 20 to 30 minutes, stirring often. If the mixture thickens too much, add a small amount of water (no more than 1/4 cup at a time), and continue simmering.
- Empty contents of the pan into a bowl and let come to room temperature.
- Store in a glass jar with a lid. It should last 2 to 4 weeks.
To make the toast points, simply buy store-bought or make your own. Spread the cheese on the bread, top with the tomato jam and drizzle a reduced syrupy balsamic vinegar (I purchase at my local market). If you don’t find it in the store simmer a cup of balsamic vinegar in a small sauce pan and reduce it by less than half a cup. Add some honey and you are set.
