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© Meredith Corporation. All rights reserved. Used with permission.
(24 bruschetta, 3-1/2 cups jam)
Preheat oven to 350°F. Line two 15x10x1-inch baking pans with parchment paper. Place tomatoes, cut sides down, in the prepared baking pans. Brush with oil. Roast about 1 hour or until skins begin to wrinkle and brown. Cool slightly.
Remove skins from tomatoes; carefully scrape out seeds (it's OK if some seeds remain). Place tomatoes, half at a time, in a food processor. Cover and process with on/off pulses until slightly chunky.
For a spice bag, place stick cinnamon, cardamom, and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
In a large heavy saucepan combine tomatoes, spice bag, wine, honey, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, about 1 hour or until mixture reaches a thick jamlike consistency, stirring frequently. Remove from heat; remove and discard spice bag. Season to taste with kosher salt. Cool for 2 hours.
Preheat broiler. Place baguette slices on a baking sheet. Broil 3 to 4 inches from the heat about 1 minute or until light brown. Top with cheese. Broil about 2 minutes more or until cheese is softened. Top each baguette slice with about 1 tablespoon tomato jam and small basil leaves, if desired.