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adapted from theflavorbender.com
Chop the grated cheese roughly and mix it with rosemary and jalapeno. Alternatively, you can grate the cheese using your food processor, and add the deseeded jalapeno and rosemary leaves, and process finely. Set aside.
In a large bowl, place the softened butter, sugar and salt and cream it together using a whisk/spatula or wooden spoon. Add the cheese-herb mix and mix it using a spatula or wooden spoon. Add the egg and mix it in until well incorporated in the dough. In a separate bowl, mix the flour and semolina together. Add this in two batches to the butter-cheese mix and mix it to form a dough. You may need to use your hands (well-floured) to bring the dough together.
Cover and chill in the fridge for about 30 minutes until the oven has preheated. Preheat oven to 350°F / 180°C. Line two cookie trays with parchment paper. Make 1 ½ inch round dough balls and place them on the cookie tray with about 2 inches of space between each. Create a deep well/imprint in each dough ball using a moistened thumb/finger. Fill each well generously with bourbon tomato jam. Bake in preheated oven for 20-25 minutes. Switch the position of the two trays in your oven halfway through baking. The tarts should be golden on the bottom and lightly golden on top. Remove from the oven and let them cool slightly. Serve.
Mix all the ingredients except for the bourbon in a saucepan. Bring the mix to a boil on medium heat, while stirring to dissolve the sugar. Once the mix has come to a boil, increase the heat to keep it at a boil. Let the mixture boil while stirring and gently crushing the tomatoes with a spoon as they soften. After about 5 minutes of cooking time, add the bourbon and mix through. The mixture should keep cooking until the liquid has become syrupy and thick. The time depends on the heat of your stove, and how much liquid is present in the tomatoes. The end product will resemble preserves with tomato pieces in it. These can be stored in mason jars until needed.
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