The recipe is Mark Bittman's, and it is divine. Truly.
I got the idea from a little deli in South Portland that has a sandwich with pesto, fresh mozzarella and some sort of substance that could only be described as tomato jam. So I looked it up, and there was a recipe right there in the New York Times.
I told a friend about it and she thought it would be good with cream cheese on crackers, so for a little get-together with my knitting buddies, I made some nutty crackers and some yogurt cheese (I did want to make real cream cheese, to get started on my autumn to-do list, but didn't have all the necessary ingredients) and placed a dollop of jam on top.
I have this weird thing about liking to make a whole meal from scratch...I have visions of some day making a spanikopita from homemade filo dough, with home-grown spinach and homemade feta. I know it will never happen (I would never, ever have the patience to roll out filo), but the idea of the gritty authenticity of having to make it all appeals to me in a weird way. My crackers were on the dry, abrasive side and my yogurt cheese a little grainy a tad too tart, but the overall effect...so satisfying. I know...weird.