Crostini with Sun-Dried Tomato Jam
Show: Everyday Italian
Episode: Cooking From the Heart
Rate This RecipeRead users' reviews (116)
- Recipe categories: Cheese, Vegetables, Tomato, Bread,
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Average Rating:
Total Reviews: 116
Showing 51-60 of 116
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By curlyque5000
Beverly Hills, CA
on August 10, 2009
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I just made the tomato jam to use in sandwiches and it was great! It did take about an hour though to get thicken the jam.
It seems like it would be a great sauce to put on pizza instead of normal tomato pizza sauce.
By sexier_next_tim...
Toronto, ON
on May 07, 2009
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I love sundried tomatoes and goat cheese and this recipe was fanastic! I didn't put as much chicken stock though. And it still turned out amazing! Thanks Giada:
By KFKCinci
Cincinnati, OH
on April 12, 2009
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Made this recipe the night before our dinner party and then warmed up slightly (about room temperature before serving. It did take longer to cook then mentioned in the recipe, more like 30 minutes to reduce the liquid then the 5 to 10 minutes mentioned. Took the leftovers to my parent's house the day after the party, and it was even better than the night before. Delicious!!!!!
By p2wittmann_2451328
Marlboro, NJ
on March 29, 2009
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This is a staple in my house. My family loves it. It keeps really well.. When ever I make it we cannot stop eating it. I thought the water was to much at first but you need to simmer longer than the recipe calls for. Defenitely use a medium pan it helps to reduce quicker. It is wonderful for company or to bring as a hostess gift. One of Giada's best!
By Starfan
Carmel, NY
on March 18, 2009
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Sun Dried tomato jam is heavenly. Better still, it keeps in refrigerator for weeks without any noticeable change in taste.
By mbsharpe32
Swansea, SC
on March 12, 2009
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This recipe is a homerun. For those who do not like goat cheese I used grated pecorino romano. I had some left over and mixed it in with the hot dog chili and it was so goood!!!
By dianemmason_105...
Elgin, IL
on February 21, 2009
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This is an easy and delicious appetizer. It did take longer to thicken than the recipe states. I will definitely make this again.
By omn2162_11203935
kailua, HI
on January 08, 2009
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We served these at a Christmas Eve Party, and they were all gone in a flash. The flavors were wonderful, with the goat cheese leaving a little sharpness to the sweetness of the tomatoes.
I am looking forward to the next time we have these, which will be very soon.
Thanks for the recipe. We loved it.
By nattytex_11549217
Waldorf, MD
on January 07, 2009
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I made this for my family as an appetizer for Christmas last year, and they still talk about it. The goat cheese is a nice addition, but is definitely not necessary. I can't praise this one enough.
By ann_cookie
Estero, FL
on December 23, 2008
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We love this recipe and use it often. I saw that people were having problems with it taking longer to reduce. Turn up the heat a bit! It reduces nicely and you get a tiny bit of caramelization going. This is perfect for crostini, burgers, sauteed chicken, omelettes...! I also use 1/2 cup of red wine in place of chicken stock if I'm entertaining vegetarians. A keeper!!