Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil

Chef Demo - Roasted Spaghetti Squash, Tomato Chutney and Goat Cheese Crostini from Peachtree Road Farmers Market on Vimeo.

Goat Cheese Mousse

Local Goat Cheese 2 cups
Heavy Cream 1/8 cup
Chopped Green Onions 1 tbsp

Preparation

1. Gently mix the goat cheese with the heavy cream.
2. Add the chopped green onions and season with salt and pepper

Heirloom Tomato Jam Recipe

Onions, small diced 1 ½ cup
red bell pepper small diced 3 cup
tomato, small dice 6 cups
bay leaves 5 each
garlic, chopped 2 tbsp. cup
thyme, minced 1 tbsp.
white balsamic vinegar 2 cup
tomato paste 2 tbsp.
sugar 2 tbsp.

Preparation

1. Sauté the onions until translucent with no color.
2. Add pepper and tomatoes and cook over low heat.
3. Add thyme and garlic and sauté for minutes.
4. Deglaze with white balsamic, add bay leaves and reduce.
5. Add sugar and reduce until syrup consistency. Add tomato paste.
6. Remove bay leaf and allow to cool.
7. Once all components are made, place the mousse in a glass jar. Pour the Heirloom tomato jam on top. Serve with a wood grilled ciabatta or any nice fresh crusty bread from H&F bread. I like to serve mine with Georgia Olive Oil.