Sarah Owens Toast & Jam: Two Recipes for Toast
September 06, 2017
We were delighted to receive a copy of the new cookbook Toast & Jam by James Beard award winning author Sarah Owens, who we've admired for some time for her previous book, titled simply Sourdough ~ not to mention for her significant skills in the department, as evidenced by her Instagram. Sarah's approach to cooking very much reflects our values here at Flourist, and we highly encourage anyone interested in sourdough baking, and a slower approach to food in general, to pick up a copy of her latest work!
The photos are stunning, and Sarah covers the art of sourdough baking extensively, as well she has devoted a significant portion of her recipes to the art of preserving ~ hence the title. We spent time with two easy recipes that are perfect for right now, with tomato season still in full swing, and farmers market stalls brimming with fresh herbs.
Lemony Herb Chèvre & Roasted Tomato Confit on Toast
After a weekend trip to the farmers market, we made these two complementary recipes and enjoyed them together on crusty sourdough. Save fresh herbs from the chèvre for garnishing the toast.
Lemony Herb Chèvre
1/2 cup goat cheese, softened
2 tbsp olive oil, or softened unsalted butter
1/2 tsp lemon zest
fine sea salt to taste
3 tbsp fresh minced parsley
3 tbsp fresh chopped chives
1/4 cup pistachios, toasted and chopped
Place the goat cheese and olive oil in a small bowl and whip until smooth and creamy. Add the lemon zest, salt, and herbs, and stir well to combine. Place the chèvre in a serving bowl or jar and sprinkle the pistachios on top. Keep any remaining for up to a week refrigerated.
Roasted Tomato Confit
1/2 cup olive oil
3-5 plump garlic cloves, peeled
4 cups cherry tomatoes
1 tbsp balsamic vinegar
A few sprigs fresh thyme and rosemary
1/2 tsp crushed red pepper flakes
Preheat the oven to 450 degrees. Place the oil and garlic in an ovenproof skillet or roasting pan and roast for 8-10 minutes or until the garlic is tender and beginning to turn golden, being careful not to let it burn. Remove from the oven and set aside.
Add the tomatoes, balsamic vinegar, herb sprigs, salt, and red pepper flakes to the pan and toss to coat. Return the pan to the oven and roast for 15-20 minutes or until the tomatoes are plump and bursting and the skins are beginning to caramelize. Serve warm or at room temperature.