Ingredients:
· 1 baguette, sliced into rounds
· 6 ounces bleu cheese
· Honey, to drizzle
For the Tomato Hibiscus Jam:
· 1 pint cherry tomato, cut in half, and crushed slightly
· 2/3 c. sugar
· ½ tsp. salt
· 4 dried hibiscus flowers or 1 tablespoon hibiscus powder
· ½ orange, zested
· 2 T. rice vinegar
For the Candied Tangerines:
· 1 cup sugar
· 1 cup water
· 4 tangerines, sliced and seeds removed.
Method:
1. Preheat oven to 350 degrees.
2. Candy the tangerines by boiling sugar and water together until clear. Add tangerines, reduce heat to medium-low and let cook for 15 minutes. Remove from heat and let stand in syrup for 8 minutes. Place tangerines on a drying rack and let dry. Drain and reserve syrup for a later use.
3. Combine the tomatoes, sugar and salt in a large pan and let sit for 5-7 minutes. Then add the vinegar and turn heat to med and let the tomato mix come to a rolling simmer – then add the hibiscus. Let continue to reduce until thick. Reduce heat to very low then add the orange zest and let simmer for 5 minutes. Take off heat and let cool. Check seasoning.
4. While jam is reducing, dip each slice of bread into olive oil and place on a baking sheet lined with parchment or a silicone liner. Sprinkle with finishing salt. Bake in oven for about 15 minutes or until lightly browned. Remove from oven and set aside.
5. To assemble the bruschetta: Place a smear of tomato jam on bread, top with bleu cheese, a drizzle of honey and a twist of orange. Enjoy!