Cream together the butter, sugar, and salt until light and fluffy, about 2 minutes. Blend in the cheeses, jalapeno, and rosemary, then mix in the egg.

In a separate bowl, sift together the flour and semolina. Gradually fold the dry mixture into the cheesy mixture until a cohesive dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F (180°C) and line baking sheets with parchment paper. Roll the chilled dough into 1.5-inch balls and place them spaced apart. Press securely into each center with a thumb.

Spoon Bourbon Tomato Jam into the indents of each thumbprint. Bake for 20-25 minutes until golden brown.

Cool on trays for 5 minutes, then transfer to a wire rack.