TOMA CHEESE & RED BELL PEPPER JAM BOARD (Red Bell Pepper Ancho Chili Jam)
1 wedge Toma cheese, about 1/3 pound
3 slices Prosciutto
2 tablespoons E&V Red Bell Pepper Ancho Chili Jam
Small handful of micro greens
Sourdough bread chunks, lightly toasted
Preparation & Cooking Instructions:
Serve cheese at room temperature or slightly warmed on a cheese board. Place prosciutto slices on cheese wedge and top with E&V Red Bell Pepper Ancho Chili Jam, scatter micro greens on top of jam and serve with chunks of lightly toasted bread.
Tressa’s Tip: I had this appetizer at a restaurant and fell in love with the flavors. The cheese was slightly warmed on a cedar plank and the bread was crispy around the edges.