Compotes are very similar to jams and marmalade but the cooked fruit tends to be left whole -- they can also be served both warm and chilled. Adding dried fruit is this recipes secret ingredient and it will change the way you make jams, marmalade and compotes in the future. While the fresh fruit cooks down, the dried fruit plumps up - giving a rustic finish, extra depth of flavor and added sweetness!
When it comes to small bites, a simple bruschetta never gets old. In this recipe we swap out the tomato for yellow pepper and the drizzle of tangerine honey adds a touch sweetness. Great on toasted baguette slices or crackers.
Yellow pepper bruschetta
3 Yellow Bell Peppers
½ Red Onion
1 Tbs Jansal Valley Tangerine Honey
1 tsp Jansal Valley Olive Oil
1 tsp Red Wine Vinegar
2 oz Fresh Parsley
S & P to taste
Optional: Jalapeños / finely chopped
Finely chop the peppers and red onion and combine in a mixing bowl. Add the honey, oil, and vinegar to the pepper mix.
Chop the parsley and use as a garnish for the bruschetta. Season to taste with salt and pepper.
For a spicier version, add finely chopped jalapenos.
Hosting friends this weekend? Here's a simple appetizer recipe you'll want to master: this classic pairing of sweet and salty gets a flavor upgrade with our Fondo di Toscana® Lemon Oil. If you don't have this particular Lemon Oil on hand, simply use what's in your pantry.