Yield: 8 servings
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Ingredients
Jam
1 jar (8 oz) sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
½ onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
¼ cup red wine vinegar
1 cup water
½ cup chicken broth
1 teaspoon chopped fesh thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
Crostini
1 baguette, cut into ¾-inch slices
¼ cup olive oil
Salt
Freshly ground pepper
5 oz goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves
Instructions
Jam
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.
Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
Crostini
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
Place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble
Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture.
Transfer to a serving plate and serve.
Notes
Use Italian loaf instead of preparing the crostini – better when preparing in advance
