Last Thursday Bill, one of our loyal greenmarket customers stopped by our farm stand at Port Authority. I always chat with him and see what he's been cooking with our vegetables. A few weeks ago he bought yet another jar of tomato jam and last week he came to the market with a recipe in hand. What a lovely 7 am surprise! We're always sharing recipe ideas with our customers and I was so delighted to get an original recipe from him. I loved that he even suggested what wine to serve it with. Enjoy the recipe - I hope to see you at the Greenmarket at Port Authority (8 Ave, 41 & 42 Streets) from 8 am - 6 pm. Bring your recipe ideas with you!
Prosciutto, Katchkie Farm Tomato Jam, and Caramelized Onion Hors D'oeuvre
6 slices prosciutto or Serrano ham
1 jar Katchkie Farm Tomato Jam
1 each Vidalia onion, halved and thinly sliced (1/8-inch slices)
2 Tablespoons olive oil
1 baguette, sliced into 1/2-inch slices
Place the prosciutto on parchment paper and allow to air dry 2-3 hours.
Drip prosciutto of any excess fat.
Cut prosciutto to roughly the size of the baguette.
Saute onions in olive oil over low heat until well caramelized, 15 - 25 minutes.
Assemble by placing 1/2 teaspoon Katchkie Farm Tomato Jam on each baguette, 1 - 2 slices of prosciutto, and 2 - 3 pieces of onion.
Serve with Sauvignon Blanc, Spanish Verdejo, or Albarino.
Courtesty of Bill Hansen, Loyal Katchkie Farm Greenmarket Customer