I won’t put this in the cookbook, since it’s not vegan, but I was experimenting with various cheeses, and I have to say, boursin + Sri Lankan tomato jam on a cracked peppercorn cracker = yummy.
The only problem is the jam is a little liquid for a finger food (you have to be careful not to drip!), but I think that’s probably just because it’s fresh off the stove; I’m guessing it’ll set up a little firmer after it cools and I chill it in the fridge. Nice option for parties to come…
