Tomato and chilli jam baguettes with goat’s-milk cheese

Tomato and chilli jam baguettes with goat’s-milk cheese

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Oak Valley Sauvignon Blanc-Sémillon 2007


  • 1 T olive oil, plus extra for roasting
  • 1 onion, thinly sliced
  • 1 t mustard seeds
  • 1 star anise
  • 1 t fennel seeds
  • 2 T brown sugar
  • 1 T verjuice
  • 1 fresh chilli, chopped
  • 1 x 200 g can Italian chopped tomatoes with garlic
  • 8 baby marrows
  • 1 baguette, halved
  • 100 g goat’s-milk cheese
  • sea salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 180°C.

Heat a small saucepan over a medium to low heat. Add the oil and onion and gently fry until soft.

Crush the mustard seeds, star anise and fennel seeds using a pestle and mortar and add to the saucepan, along with the sugar, verjuice, chilli and tomato.

Simmer for 20 minutes, or until reduced to a thick consistency.

Slice the baby marrows lengthways, drizzle lightly with olive oil and roast until cooked through.

Toast the baguette halves under a hot grill.

Spread the tomato-and-chilli jam generously over the toasted baguette.

Slice the goat’s-milk cheese and scatter over the baguette halves, along with the roasted baby marrow.

Season to taste and serve.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes