Prep time: 15 min
Ready in: 1 hour
Serves: 4- 6
Ingredients:
JAM:
1 (8 oz.) jar sun-dried tomatoes packed in oil- drained (oil reserved), chopped
1 T. olive oil
1/2 onion- thinly sliced
1 clove garlic- minced
2 tablespoons sugar
1/4 c. red wine vinegar
1 c. water
1/2 c. chicken broth
1 tsp. fresh thyme leaves- chopped
1/2 tsp. salt
1/2 tsp. pepper
CROSTINI:
1 baguette- cut into 3/4" slices
1/4 c. olive oil
Salt
Pepper
5 oz. goat cheese- room temperature
2 tsp. fresh thyme leaves- chopped
Directions:
- Place a medium saucepan over medium heat
- Add chopped sun-dried tomatoes, 1 T. of reserved sun-dried tomato oil, olive oil, onion, and garlic
- Stir and cook until onions are soft and beginning to brown at edges, about 5- 7 min
- Add sugar, vinegar, water, chicken broth, thyme, salt, and pepper
- Bring liquid to a boil, reduce heat, and simmer, covered, for 30 min
- Remove cover and continue simmering until most liquid is reduced and mixture is consistency of jam, about 5- 10 more min
- Remove from heat and set aside
- Preheat oven to 400
- Line a baking sheet with foil
- Place baguette slices on baking sheet
- Using a pastry brush, lightly coat baguette slices with olive oil
- Sprinkle with salt and pepper
- Bake until lightly toasted, about 8 min
- Place soft goat cheese in a small bowl
- Stir in thyme
- Spread crostini with jam and top with goat cheese and herb mixture
- Transfer to a serving plate and serve
*Christina found recipe here
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