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.
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.
Crostini:
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.
Assembly:
Top each crostini with jam, cheese, short rib mixture and chopped chives.