WHOLE-GRAIN CROSTINI WITH INDIAN SPICED TOMATO JAM AND BURRATA
by Sepi Z
Calories
1100
Sepi Z
Ingredients
Indian Spiced Tomato Jam
Canola Oil 3 Tbsp.
Brown mustard seeds 1 ½ Tbsp.
Cider vinegar 2/3 cup
Cumin seeds, roasted and ground 3 Tbsp.
Turmeric powder 1 Tbsp.
Cardamom pods, broken 6 ea.
Cinnamon stick 3 ea.
Ginger, fresh, grated 4 Tbsp.
Garlic, finely minced 14 ea.
Red chilies, whole, such as Thai (or 3 serrano chilies) 6 ea.
Tomatoes, ripe, chopped (or canned tomatoes, drained and chopped) 4 ½ lb.
Raisins (optional) ¾ cup
Brown sugar 3 Tbsp.
Salt 2 tsp.
Whole grain baguette (2), slices cut into ¼” pieces 45 ea.
Olive oil, for brushing 4-6 Tbsp.
Salt ½-1 tsp.
Black pepper, ground to taste
Burrata cheese, or Fresh Mozzarella 1 lb.
Arugula, or other spicy greens ½ lb.
Salt ½-1 tsp.
Black pepper, ground to taste
Extra-virgin olive oil, for drizzling 2-4 Tbsp.
Whole Grain Crostini
Assembly
Directions
For the Indian Spiced Tomato Jam
In a medium saucepan, heat the oil and the mustard seeds until the seeds begin to pop. Add the cider vinegar and simmer for 5 minutes. Add all of the remaining ingredients, except the sugar and salt and simmer for 30 minutes on low heat, stirring to prevent scorching. Remove the whole cinnamon stick and season to taste, with brown sugar and salt. Cool the jam and store, refrigerated in a glass jar for up to 1 month.
For the Whole-Grain Crostini
Preheat oven to 350°F. Brush baguette slices with olive oil, season with salt and pepper and bake until golden brown, but still tender in the center, about 4 minutes.
To Assemble
Spread about 2 tablespoons of tomato jam on each crostini. Top with a small scoop of Burrata, salt and pepper and arugula. Finish with a drizzle of olive oil.
Nutrition
Calories 1100, Protein 3 grams, Carbs 9 grams, Fiber 1 grams, Saturated Fat 2 grams, 5 grams, Trans Fat 0 grams, Sodium 130 milligrams, Sugar 1 grams