Ingredients
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Tomato Jam
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1/2 lb tomatoes
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1/4 onion
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2 Tbsp brown sugar
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1 Tbsp apple cider vinegar
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1/4 tsp salt
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1/4 tsp cumin
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1/4 tsp paprika
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pinch chili powder
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Balsamic Reduction
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1 cup balsamic vinegar
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Basil Gremolata
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handful fresh basil
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1 clove garlic
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2-4 Tbsp extra-virgin olive oil
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pinch coarse salt
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Cheese Base
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1/2 cup shredded mozzarella cheese
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1/2 cup spreadable cheese (such as cream cheese)
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1/4 cup shredded parmesan cheese
Directions
Hot. Melty. Cheesy. Add tart-sweet-savory tomato jam and refreshing basil — what could be better? I love a classic caprese, but this version accentuates the flavors with the use of heat. The tomato jam bursts with acidity while remaining balanced and slightly sweet. Reducing balsamic vinegar makes it sweet and tangy, crushing the basil releases more flavor, and the cheese is melted and creamy… do I need to say more?
Steps
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1
Done
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Tomato JamI used cherry tomatoes, but roma or any variety of fresh tomatoes will work. Chop the tomatoes into smallish pieces and dice the onion small (grating the onion is another option). Set the onions in a small pot over medium low heat, I recommend caramelizing them to develop the depth of flavor, but this can take up to 30 minutes and I understand if you don't have the patience for that. |
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2
Done
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Add the tomatoes and the rest of the tomato jam ingredients to the pot, bring the mixture to a boil, then simmer until reduced to a scant 1/2 cup (30 min to an hour). Transfer to a small container and store in the fridge. |
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3
Done
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Balsamic ReductionAdd the balsamic vinegar to a small sauce pot and bring to a gentle boil, then reduce the heat and simmer for 8-12 minutes until sweet and thickened (keep in mind it will thicken more as it cools). You can scale this amount up or down as needed for the size of your smallest pot. It can be kept in the fridge and used up as a glaze for meat or vegetables, as a snack on toast with goat cheese, etc. |
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4
Done
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Basil GremolataSet aside a few pretty leaves of basil for a garnish later. If you have a mortar and pestle: pound the garlic into a paste, then roughly chop the basil and add it to the garlic with a pinch of coarse salt. Work it into a chunky paste, then add olive oil until desired texture. If you do not have a mortar and pestle: mince the garlic and add to a small bowl. Finely chop the basil and add to the garlic with a pinch of course salt and stir in olive oil until it reaches your desired texture. |
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5
Done
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AssemblyPreheat oven to 350F. Mix the mozzarella, parmesan, and spreadable cheese until well combined (I used a handheld electric beater, but a spoon works just as good). The mixture will be pretty thick. Press it into a small baking dish or cast iron. Bake for 15 minutes or until melted and bubbly. A note on "spreadable cheese": I was originally planning to use cream cheese for this (which would work great), but there was some BelGiosio brand Crescenza Stracchino cheese in the fridge that I decided to experiment with instead -- it has a cheesier flavor and melts more than cream cheese -- and it worked great. You can really use any soft, mild flavored cheese for this, I think even brie would work, so get creative and use whatever is in your fridge that you need to get rid of! |
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6
Done
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Spread on the tomato jam (best if it is warmed up first or let come to room temp) and basil gremolata, drizzle with balsamic glaze, and garnish with a chiffonade of basil or a pretty sprig. Serve with bread or crackers, and enjoy right away! |
