We are grateful to Kyra Bramble, owner and chef at More Pleaze, for this recipe. Here’s what she says about it, “Inspired by classic holiday offerings, this dish plays with the rich tannins of the unique java plum, pairing them with goat cheese and red wine. You can make this your own by adding your own herbs, or even deciding to spice up your java plums with some chili. You can serve the goat cheese as a log instead of plating, rolling it in almonds and topping it with jam, and putting out crackers next to it.”
8oz Java Plum, fresh or frozen, pitted (about 1 1/3 cup)
1/2 teaspoon sea salt
8oz chèvre goat cheese, softened
Make the jam. Combine all ingredients together in a small pot. Bring to bubble on medium high heat. Immediately turn down heat to a simmer for about 20 minutes or until jam reduces by 1/2. Stir every few minutes. When desired consistency is reached, remove from heat. Serve immediately or allow jam to cool and store in refrigerator.
Make the crostini. Heat oven to 375°F. Lightly brush or drizzle the sliced bread with olive oil and sprinkle with salt. Toast in oven until golden brown, flipping once, about 5 minutes each side.
On each crostini, spread a thick layer of goat cheese. Top with a dollop of jam and garnish with sage chiffonade.
Enjoy! Makes about 15 crostini.