Tomato jam is a unique item that can used for various dishes. It could be paired with a salty cheese and smokey ham to make a superb sandwich or served over vanilla ice cream. The following recipe uses tomato jam to top a tangy, nutty goat cheese cake.
Crust:
- 2/3 cup almonds
- 1 cup flour
- 1/4 cup sugar
- 1t salt
- 8T butter
- 1 egg
- 1/4t almond extract
Filling:
- 12 oz fresh goat cheese
- 6 oz cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/4c heavy cream
- Tomato Jam
Heat the oven to 375 degrees. In a food processor coarsely grind the almonds. Add the flour, sugar and salt to the almonds and mix well. Cube the cold butter and add to the almond mixture. Pulse briefly, just until butter is in fine pebbles. In a separate bowl whisk the egg and almond extract. Add this to the almond mixture and combine until a soft dough forms. Press into a 9-inch spring- form pan and bake 22 to 24 mins.
In a large bowl beat together the goat cheese, cream cheese and sugar until well mixed. Beat in the eggs one at a time. Add the cream and mix until very smooth.
When the crust is finished baking remove from the oven and reduce temperature to 350 degrees. Pour the goat cheese filling into the pan and bake for 40 mins or until filling is set in the center. Refrigerate at least 4 hrs or overnight.
Top with a thin layer of tomato jam and serve.
