Crostini with Sun-Dried Tomato Jam

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Sun-Dried Tomato Jam:

One 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