These Short Rib Crostini with Cambozola Cheese and Cherry Jam make a perfect appetizer that’s as suitable for elegant entertaining as it is for football tailgating.
I’m getting a bit bummed out lately – Here in Portland, it seems that our summer weather has completely disappeared. It’s been sprinkling with temperatures in the mid-70’s and it’s been feeling like fall way too soon. In no way am I ready for summer to disappear yet. The only thing that might change my mind, is the fact that football season is coming too.
While I’m not a huge fan of pro-football, I’m way into rooting on our favorite Oregon college team, especially when it involves tailgating. I mean, any excuse for a party in a parking lot with lots of adult beverages, crazy fans, and yummy food.
I’m all for tailgaters that think outside the box – offering something especially unique and delicious. Whether it be serving up these Green Bloody Mary’s that just so happen to match our team colors, or something that you’d expect to be served at a fancy cocktail party, but is just as suitable for a pre-game soiree. Enter Short Rib Crostini with Cambozola Cheese and Cherry Jam:
When you look at these bites, you wouldn’t typically think: “Hey, these would be great alongside some beer and hotdogs!” But why not? This year we’re pushing the limits and bringing them along. Upping the ante if you will.
To keep the meat warm, just pack it along in a thermos. The shredded meat will stay moist in the cooking liquid that we used to braise it. For the crostini, you can either pre-toast them at home, or, if you’re planning on grilling, just throw the slices onto the grill for a couple minutes until they get nice and toasty. When you’re ready to serve, just slather on a bit of cherry jam, add a slice of the rich, creamy cambozola, and top it with the shredded short ribs.
Prepare to be the most popular stop in the parking lot.
And as a pairing? As at home as these crostini are with an ice cold beer, they’re also begging to be paired with an amazing Cabernet. The blue cheese-like cambozola, the black cherry jam, the rich, tender meat – all amazing with a big, bold, red wine. Bring a bottle along (don’t forget the corkscrew) and again – Prepare to be the most popular stop in the parking lot.
How do you like to tailgate? Do you keep it simple, or do you like to take the unexpected route? Do you have a dish, dip, or cocktail that you’re known for year to year?
Short Rib Crostini with Cambozola Cheese and Cherry Jam
- 1 lb . bone-in beef short ribs trimmed of excess fat
- 1/2 tsp . sweet paprika
- 1 Tbsp . extra-virgin olive oil
- 6 cloves garlic peeled and crushed
- 1 medium carrot cut into large chunks
- 1 stalk celery cut into large chunks
- 2 sprigs fresh thyme
- 1/2 cup dry red wine
- 1 Tbsp . honey
- 1 Tbsp . balsamic vinegar
- Salt and pepper
- inch Twelve 1/2--thick slices baguette
- 1/4 cup extra-virgin olive oil
- 2 oz . cambozola at room temperature (or blue cheese)
- 2 oz . black cherry jam
- Chopped fresh chives for garnish
- Black pepper
Sprinkle short ribs with paprika and season with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. Remove from pot and set aside.
Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
Add the honey, vinegar, and enough water to submerge the ribs halfway. Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2 hours, until the meat is tender. Remove meat to a plate and shred with two forks.
Remove the vegetables and thyme from the pot and discard. Increase heat to high and reduce the liquids to a thin glaze, approximately 5 minutes. Return the shredded meat to the pan and toss to coat. Keep warm.
Preheat oven to 400 degrees F. Arrange the baguette slices on a cookie sheet in a single layer, drizzle with olive oil and sprinkle with salt and pepper. Toast until lightly browned, 4-5 minutes.
Alternatively, place the crostini on a grill preheated to medium-high, and toast until lightly browned.
Top each crostini with jam, cheese, short rib mixture and chopped chives.
Wine Pairings for Short Rib Crostini with Cambozola Cheese and Cherry Jam:
- Cabernet Sauvignon