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.