served on a Triscuit and dusted with powdered sugar and chives.
Months ago, I posted my recipe for Piggy Puffs, which is a sweet and savory appetizer. It has sausage, bacon, cheese and raspberry jam baked on top of puff pastry, and I finish it off with a dusting of powdered sugar. It’s like a party in your mouth with all the flavors. So, I thought I’d make an adaptation of that recipe for this final contest challenge. My entry, Sausage Melts with Sweet Tomato Jam on a Triscuit, has sausage, melted cheddar, sweet tomato jam and is dusted with powdered sugar.
My garden is abundant with tomatoes, so the tomato requirement for this last challenge was perfect. I made a really simple tomato jam, which is quite rich and has a good depth of flavor. It’ll be delicious on sandwiches, bruschetta, or grilled meats too. And it takes minutes to make. Although I had to use cherry tomatoes for the contest, I also made some with roma tomatoes, which made a heavier jam.
Makes about 16
1 cup cherry tomatoes, or roma tomatoes, rough chopped
1 T sugar
1½ tsp. apple cider vinegar
½ tsp. Sambal Oelek (found in the Asian food aisle)
16 slices of sausage, any flavor
16 slices of cheddar, cut into triangles
16 Original Thin Crisp Triscuits
snipped chives for garnish
powdered sugar for dusting
Combine tomatoes, sugar, vinegar, and Sambal Oelek in a small sauce pan. Bring to a boil on medium high heat. Stir constantly for about 10 minutes until it reaches a jam consistency. Remove from heat.
Brown the whole sausage in a little oil. Slice and place on the Triscuit. Top with a piece of cheddar and place under the broiler for a minute or two to melt the cheese. Put a scoop of tomato jam on top of the cheese. Sprinkle with snipped chives and dust with powdered sugar.
Recipe by Pearl