Fire Roasted Tomato Jam Crostini
For the jam:
2 14.5 oz cans fire-roasted diced tomatoes (I used Muir Glen Organic Fire Roasted Diced Tomatoes)
1 jalapeño, seeded and finely diced
1/2 cup turbinado sugar
1/2 cup sherry vinegar
1/2 teaspoon kosher salt
For the crostini:
Tomato Jam (above)
1 baguette, sliced on the bias
2 cloves of garlic, halved
Extra virgin olive oil
Lardo or salumi
Greens for garnish (I used baby chard)
In a medium saucepan, combine the tomatoes with the juices, jalapeno, sugar, vinegar and salt. Bring to a boil over medium-high heat, then lower to a simmer and cook, stirring periodically, for about 30 minutes, or until most of the moisture is gone. When the jam is thick, mash any remaining large chunks with a fork or masher. Pour into jars and cool to thicken a little before serving.
To make the crostini, preheat the broiler. Brush each slice of bread with olive oil and rub with the cut side of the garlic. Toast under the broiler for 1-2 minutes, until golden. Slather with the tomato jam, top with lardo (or salami) and with greens. Serve immediately.