Jam of Green Tomatoes with Goat Cheese Wrapped in Bacon

*2 jars of 0, 5 l content

Green tomatoes Green tomatoes are very popular in the Mediterranean region. They have a higher acidity than the ripe red fruits. Rinse the tomatoes, cut them into quarters and remove the stalk. Heat olive oil in a large, shallow saucepan. Sauté the finely chopped shallots until translucent and add the tomatoes. Add the bay leaf, star anise, apple cider vinegar, salt, sugar, thyme, pepper and the untreated lime cut into thin slices. Bring to a boil, reduce the heat and simmer gently for about an hour. Stir a few times during this process. While still hot, pour into sterile canning jars, seal tightly on the spot and cool. Store the jars well sealed in the refrigerator away from light. This will keep the jam for up to two months.

Wrap the goat cheese in the paper-thin slices of bacon and fry hotly in vegetable oil so that the bacon coating becomes crispy and the goat cheese melts easily. Dressing: Spread some tomato jam evenly in the center of the plates, place the still warm crispy bacon-coated goat cheese on top and garnish with thyme. Beverage tip: Pinot Noir from Baden, Shiraz from Australia, Cabernet Sauvignon or Sauvignon blanc from Chile.

Our tip: Use bacon with a fine, smoky note!

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