Tomato and chilli jam baguettes with goat’s-milk cheese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 T olive oil, plus extra for roasting
1 onion, thinly sliced
1 t mustard seeds
1 star anise
1 t fennel seeds
2 T brown sugar
1 T verjuice
1 fresh chilli, chopped
1 x 200 g can Italian chopped tomatoes with garlic
8 baby marrows
1 baguette, halved
100 g goat’s-milk cheese
sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Heat a small saucepan over a medium to low heat. Add the oil and onion and gently fry until soft.

Crush the mustard seeds, star anise and fennel seeds using a pestle and mortar and add to the saucepan, along with the sugar, verjuice, chilli and tomato.

Simmer for 20 minutes, or until reduced to a thick consistency.

Slice the baby marrows lengthways, drizzle lightly with olive oil and roast until cooked through.

Toast the baguette halves under a hot grill.

Spread the tomato-and-chilli jam generously over the toasted baguette.

Slice the goat’s-milk cheese and scatter over the baguette halves, along with the roasted baby marrow.

Season to taste and serve.

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