Goat's cheese with tomato jam

Ingredients for 4 servings:

• 1 large can of tomatoes
• 250 g gelling sugar, 2:1
• 1 tsp chili flakes
• ½ stalk(s) lemongrass
• 30 g fresh ginger, finely diced
• 1 tbsp mint, dried
• 15 basil leaves
• 4 pieces of goat’s cheese, coins
• some basil leaves, for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Cheese course of my 2011 competition menu (not included in the competition)

For the tomato jam: Drain the tomatoes. Deseed and dice the tomatoes. Mix with the gelling sugar and let stand for 10 to 15 minutes. Reduce the reserved juice, tomato seeds, and spices by one-third. Strain the mixture, mix with the sugared tomato cubes, and boil gently for 4 minutes. Pour into prepared jars, seal immediately, and let cool. For the cheese discs: Halve the cheese discs lengthwise and briefly warm under the broiler. Spread 8 tablespoons of tomato jam on top and garnish with basil leaves to serve. This dish can also be served as an appetizer or as a dessert.