1 French baguette, sliced and toasted
1 300-g log fresh goat cheese, at room temperature
Zest of 2 tangerines
Black grape jam (see recipe below)
Spread a little bit of goat cheese on each baguette slice, top with black grape jam and sprinkle with tangerine zest.
Black Grape Jam:
1 1/2 cups ripe black seedless grapes
1 cup of sugar
Squeeze the grape pulp out of the skins and into a saucepan (a bit of skin residue is fine). Set aside grape skins for later use.
Heat saucepan of pulp, covered, on medium heat until it reaches a gentle boil. Cook for 5 minutes, stirring occasionally.
When the grapes have broken down to a mush, remove them from the heat.
Place a medium bowl in the sink and set a sieve over it. Pour the grape pulp into the sieve pushing it through the mesh with a spoon.
Add the grape skins to the pulp, and place in the saucepan. Bring to a boil and cook for two minutes, stirring occasionally.
Gradually add the sugar to the grape pulp.
Bring the mixture back to a rolling boil and cook, stirring constantly. The jam is ready when it no longer has the consistency of a syrup.