Lemon Ricotta and Homemade Tomato Jam Crostini

Ingredients

• Fresh bread — whole wheat baguette or sourdough, thinly sliced on the bias for 4–6 large slices
• Fresh whole-milk ricotta — about 1/2 lb
• Fine zest of 1 organic lemon
• Tiny pinch of salt
• Freshly ground black pepper
• Fresh basil, washed and torn by hand
• HOMEMADE TOMATO JAM:
• About 6 pounds Black Krim tomatoes, cores and seeds removed
• 1 cup cider vinegar
• 5 garlic cloves, peeled and pressed
• 4 tablespoons grated fresh turmeric (substitute ginger if needed)
• 1/4 cup raw sugar
• Grated zest and juice of 1 organic lemon
• 1/2 teaspoon ground coriander
• 1 teaspoon red pepper flakes
• 1 teaspoon Kosher salt

Instructions

1. 1Make the tomato jam: put all jam ingredients into a large pot (not uncoated cast iron). Bring to a simmer over medium-high heat, then reduce to medium-low and cook, stirring occasionally (more often as it reduces), until jammy — 3–5 hours depending on how well you squeezed the tomatoes. Store in a covered glass jar in the fridge for up to 1 month, or can properly for longer storage.
2. 2Zest the lemon into the ricotta, add a pinch of salt, and stir. Let sit 30 minutes if you can, to let the ricotta come to room temp and the lemon flavor the cheese.
3. 3Turn on broiler. On the stove in a seasoned cast iron pan, grill the thin bread slices on both sides (grilling is tastier than toasting and just as easy!).
4. 4Spread the ricotta onto the bread slices and put under the broiler for a few minutes to warm and slightly brown.
5. 5Remove from oven and spread the homemade tomato jam over the ricotta. Top with fresh ground pepper and torn basil, and serve.
6. 6Other great uses for the jam: serve over warmed brie or feta; over quick-sautéed spinach or kale; alongside any egg dish; on toast in the morning; stirred into pan-sautéed fresh corn.