I often get asked what to do with some of the jams and jellies I make. My most common response is THE RECIPE, which was invented by my daughter for some fig and vanilla jam I made last summer. Its good with any of the highly flavored jams — Pear with Balsamic and Spices, Pear with Pinot Noir and cinnamon — or with chutneys.
Step one, procure a nice baguette, and slice in half horizontally. Lightly toast this baguette under the broiler. (This recipe is the ultimate purpose of toaster ovens). Spread the lightly toasted baguette with jam or chutney, and cover with Brie, Camembert or other soft cheese. Put in back under the broiler until the cheese is melted and delicious. I’m guessing it would be great with a glass of wine or some tea.
I eat it in the kitchen and do the happy dance.