Food Network: Crostini with Sun-Dried Tomato Jam

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Crostini with Sun-Dried Tomato Jam
Recipe courtesy Giada De Laurentiis

Ingredients
Sun-Dried Tomato Jam:
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil
reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Crostini:
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Instructions

For the Sun-dried Tomato 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.

For the Crostini:
Preheat the oven to 400 degrees F. 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.