I was having a house warming last Sunday and all my friends were very satisfied with this appetizer. I spread the sun-dried tomato jam on a crusted sliced baguette and atop it with a drop of goat cheese that mixed with fresh chopped thyme. The combination is so perfect that everyone give me a THUMB UP!!!
Sun-Dried Tomato Jam;
1 (8 oz) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tbsp olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tbsp sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt & pepper
5 oz goat cheese, room temperature
2 tsp chopped fresh thyme leaves
For the Sun-Dried Tomato;
Place a medium saucepan over medium heat. Add chopped sun-dried tomatoes, 1 tbsp 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 minutes. Remove from the heat and set aside.
For the Crostini;
Preheat the oven to 400 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 and set aside.
Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture.
Transfer to a serving plate and served.