Sun-Dried Tomato Jam Crostini
 
 
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Ingredients
  • 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
  • 1 tablespoon olive oil
  • ½ onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon sugar
  • ⅛ cup red wine vinegar
  • 1 cup water
  • ½ cup chicken broth
  • 1 teaspoon chopped fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 baguette, cut into ¾-inch slices
  • 5 ounces goat cheese, room temperature
  • 2 teaspoons chopped fresh thyme leaves
Method
  1. 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.
  2. 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 30-40 more minutes. Remove from the heat and set aside. (In Giada's recipe she instructs to allow the jam to reduce for only 10-15 minutes more, which was not enough time at all. If you keep the heat the same it will take more like 30 minutes to reduce. You can turn up the heat, however, you will then need to stand around watching the mixture, stirring often.)
  3. As the jam is cooling, mix the chopped thyme into the room temperature goat cheese. Toast up some crostini and once slightly cooled spread a thin layer of goat cheese on the crostini, then top with some jam mixture. Top that with a small dollop of goat cheese.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/02/24/sun-dried-tomato-jam-crostini/