From chef David Oliverri of Mel’s Bistro, serves 12. He says the pairing of tomatoes and oranges is unique and works with either red or white wines.
Ingredients
1 carrot, peeled
1 yellow onion
6 cloves garlic
2 tablespoons oil
1 quart tomato juice
2 cups heavy cream
Salt and pepper
Fresh basil, chopped
GRILLED CHEESE CROSTINI
1 cup sugar
1 cup cider vinegar
1 small can mandarin oranges (drained)
12 bread rounds from a french baguette, sliced about 1/4-inch thick
6 ounces goat cheese
Directions
Roughly chop carrot, onion and garlic. In a large pot over medium- high heat, saute in oil until slightly tender. Add tomato juice and heavy cream. Bring to a simmer and cook 20 minutes.
Puree mixture in small batches in a blender. Season to taste with salt and pepper. Garnish with fresh chopped basil (there is no such thing as too much basil).
Crostini: In a small sauce pan, combine sugar, vinegar and drained oranges and bring to a boil. Reduce to a simmer and reduce the liquid by half. Allow to cool.
Grill bread rounds until toasted. Paint some of the orange jam on the bread round and top with a crumble of goat cheese.
