Roasted Tomato-Onion Jam with Goat

Cheese and a Savory Granola

Ingredients Yields 50 portions (Approx. 2 oz. each)

Tomato Jam (Make 2 cups) ½ lb. Spanish onion Savory Granola 1 T. Olive Oil (Make 2 cups) 2T. Garlic, Minced ½ cup Red Quinoa 2 Lb. Ripe Plum Tomatoes ½ cup Sunflower Seeds ½ cup Sugar ½ cup Flax ¼ cup Brown Sugar 2 cups Oats 2 T. Lemon Juice ½ cup Pine nuts Tomato Jam Preparation 2 T. Apple Cider Vinegar ½ cup Pumpkin Seeds, 1 tsp. Kosher Salt chopped 1. Heat sauce pan with Olive oil over high heat. Add ½ tsp. Red Pepper Flakes 1oz. Red Wine Vinegar onions and cook, stirring frequently add garlic and ¼ tsp. Ground Cinnamon ½ T. Olive Oil continue stirring until onions caramelize around 15 to taste Salt and Pepper ½ Cup Egg Whites minutes. ½ cup grated Parmesan 2. Add tomatoes, sugars, lemon juice, vinegar, salt, and cheese pepper flakes and cinnamon to the onions and stir to 1tsp. Fresh Thyme combine. Bring mixture to boil and then reduce heat and simmer until mixture thickens to desired 1 lb. Goat Cheese consistency. 3. Remove from heat and allow mixture to cool. Transfer to airtight containers and store in refrigerator for up to 2 weeks

Savory Granola Preparation

1. Combine all ingredients except goat cheese and mix. 2. Bake at 350 degree oven for 10-15 minutes until golden brown.

Assembly

1. Roll Goat cheese in plastic wrap to make a cylinder 2. Cut goat cheese into small discs 1 inch thick. 3. Roll goat cheese in savory granola 4. Top with Tomato Jam and garnish with fresh herbs

Recipe brought to you by Chef Peter Imranyi of Rutgers Dining Services