Recipe: Grilled Brie with Tomato Jam (using canned tomatoes)

GRILLED BRIE WITH TOMATO JAM

"How to update the classic baked brie? Cook it on the grill for an unmistakable smoky flavor. You can use other types of soft, creamy cheese, too, like Camembert, as long as the wheel has a thick rind and an inside that's soft but not too runny."



"Serve with grilled baguette slices and tomato jam (or store-bought fruit chutney, in a pinch)."

1 wheel Brie (about 8 ounces)
Extra-virgin olive oil, for brushing
1 baguette, sliced 1/4-inch thick on the bias
Tomato Jam (recipe follows), for serving

Heat grill (or grill pan) to high, with an area for indirect heat. (If using a charcoal grill, leave a third of the grill free of briquettes; the coals are ready when you can hold the palm of your hand 6 inches above the grates for just 2 to 3 seconds.)

Brush hot grates and the cheese rind with oil. Grill until cheese is marked by grates on the outside and starting to melt inside, flipping once, about 3 minutes per side.

Meanwhile, brush baguette slices with oil on both sides. Grill, flipping once, until marked by grates, about 1 minute per side.

Serve grilled baguette slices with the cheese and Tomato Jam.

Makes 6-8 servings

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TOMATO JAM
Makes 1 1/2 cups

"Tomato jam can be refrigerated in an airtight container up to 2 weeks."

1 tablespoon extra-virgin olive oil
2 small garlic cloves, minced
1 piece (1-inch) fresh ginger, peeled and minced (1 tablespoon)
1 small red onion, finely chopped
1 (28 ounces) can whole peeled tomatoes in juice
1/2 cup red-wine vinegar
1/4 cup honey
1/4 cup packed light-brown sugar
1/2 teaspoon ground ginger
Pinch of ground cloves
2 cinnamon sticks

Heat oil in a medium saucepan over medium. Add garlic, fresh ginger, and onion, and cook, stirring frequently, until softened, about 5 minutes.

Add tomatoes and their juices, breaking up tomatoes with a wooden spoon. Add vinegar, honey, brown sugar, ground ginger, cloves, and cinnamon. Bring to a simmer and cook, stirring occasionally, until tomatoes have completely broken down and mixture is thick, 60 to 75 minutes.

Discard cinnamon. Let cool completely before serving or storing.

Used by permission to Recipelink.com from Random House
Source: Martha Stewart's Appetizers by Martha Stewart