Cheddar And Tomato Jam Canapés Food

TOMATO JAM GRILLED CHEESE

Steps:

• Place 2 slices of the cheese on 1 slice of bread and top with the tomato jam; sprinkle with a little salt and pepper. Add the remaining 2 slices of cheese, then press the remaining slice of bread onto it.
• Heat a skillet over medium heat. Meanwhile, butter the top slice of bread. Press the sandwich with a spatula or steak weight, buttered-side down, onto the hot skillet. Press until the bread is golden brown and the cheese has started to melt. Butter the slice of bread that is now facing up, then flip the sandwich. Cook until golden brown and the cheese is gooey, 3 to 4 minutes total. Slice and enjoy!
• In a nonreactive medium pot, combine the tomatoes with the sugar, citrus zest and juice and cinnamon stick. Cook over medium heat, stirring occasionally, until the mixture gels on a spoon (it will look like a thin syrup), about 30 minutes. Skim any foam off the top, then pour the jam into two or three 1-cup jars. Let the jam cool to room temperature before using. Refrigerate for up to 2 weeks. Makes about 2 cups.

TOMATO & CHEESE CANAPéS

Steps:

• Cut cheese slices diagonally in half.
• Top crackers with basil, cheese and tomatoes.

CHEDDAR AND TOMATO-JAM CANAPéS

Steps:

• 1. In medium saucepan combine undrained tomatoes, brown sugar, vinegar, gingerroot and cinnamon. Cook and stir until mixture comes to boil and sugar dissolves. Reduce heat. Simmer, uncovered, until mixture reduces to 1 cup. Remove from heat. Cool.2. Place cheese on serving plate. Spoon tomato mixture over cheese. Serve with crackers. (Or, thinly slice cheese. Top each cracker with cheese slice and some of tomato mixture.)

SMOKED CHEDDAR & CHILLI JAM CROQUETTES

Steps:

• Tip the potatoes into a medium saucepan of cold water, season well with salt and bring to the boil. Once boiling, cook for 15 mins until the potatoes can be easily pierced with the tip of a knife. Drain, steam-dry for a couple of minutes, then mash with the butter and cayenne. Season to taste and leave to cool a little.
• While the mash cools, tip the flour into one bowl and season well, then tip the egg into another bowl and the breadcrumbs into a third. Line a baking tray with baking parchment.
• Flatten about 1 tbsp mash into an oval in the palm of your hand. Dot a bit of the chilli jam into the centre, top with a cube of cheese, then form the mash around the filling to encase it. Place on the tray and repeat with the remaining ingredients.
• Coat the croquettes in the flour, then the egg and breadcrumbs, then return to the tray. Will keep, covered in the fridge, for up to a day or frozen for up to three months.
• Line a second baking tray with kitchen paper. Fill a small saucepan no more than two-thirds full with oil and heat to 180C or until a cube of bread browns in 20 seconds once dropped in. Fry the croquettes in batches for 1-2 mins (or 2-3 mins from frozen) until deep golden and crisp. Drain on the kitchen-paper-lined tray, sprinkle with salt, then keep warm in a low oven while you cook the rest. Serve with extra sweet chilli jam for dipping.

TOMATO AND CHEESE CANAPES

Steps:

• Top each cracker with basil, cheese and tomato, and voila! you have a canape!