Crostinis w. Sun-Dried Tomato Jam & Goat Cheese
2016-04-11 16:54:27
Serves 4
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Jam
- 1-8 ounce jar sun-dried tomatoes packed in oil, drained and chopped
- 1 tablespoon of oil reserved from sun-dried tomatoes
- 1 onion, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Crostini
- 1 baguette, cut into 1/2 inch slices
- 1/4 cup olive oil
- 4 ounces goat cheese
Instructions
- In a large and deep saute pan add the sun-dried tomatoes, 1 tablespoon reserved oil, onion and garlic. Cook until the onions are soft, 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt and pepper and bring to a boil. Reduce the heat to medium and simmer stirring occasionally for 40 minutes, or until the mixture is the consistency of jam.
For the crostini
- Preheat the oven to 400 degrees and line a spray a baking sheet with pam. Using a pastry brush, brush each baguette slice with olive oil. Sprinkle with salt and pepper and bake until lightly browned, 8 minutes. Once crostinis are ready, top with tablespoon or so of sun-dried tomato jam. Dollop each with teaspoon or so of goat cheese. Transfer to a serving plate 🙂
Adapted from Giada De Laurentis
Adapted from Giada De Laurentis
SALT & PREPPY https://www.saltandpreppy.com/
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