Sun-Dried Tomato Jam with Goat Cheese Crostini
Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).
Yield
6 servingsPrep
18 minCook
46 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
sundried tomatoes
1 jar, packed in oil, drained and chopped, oil reserved |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | small |
onions
thinly sliced, or 1/2 large |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 2 | tablespoons |
sugar
|
|
| 4 | tablespoons |
red wine vinegar
|
|
| 1 | cup |
water
|
|
| ½ | cup |
vegetarian chicken broth, non-fat, low-sodium
or chicken broth or veggie stock |
*
|
| 1 | teaspoon |
thyme
freshly chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| For the crostini | |||
| 1 | each |
bread, french baguette
cut into 3/4-inch slices |
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | ounces |
goat (chevre) cheese
at room temperature |
|
| 2 | teaspoons |
thyme
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
sundried tomatoes
1 jar, packed in oil, drained and chopped, oil reserved |
|
| 15 | ml |
olive oil
|
|
| 1 | small |
onions
thinly sliced, or 1/2 large |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 3E+1 | ml |
sugar
|
|
| 6E+1 | ml |
red wine vinegar
|
|
| 237 | ml |
water
|
|
| 118 | ml |
vegetarian chicken broth, non-fat, low-sodium
or chicken broth or veggie stock |
*
|
| 5 | ml |
thyme
freshly chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| For the crostini: | |||
| 1 | each |
bread, french baguette
cut into 3/4-inch slices |
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 144.5 | ml/g |
goat (chevre) cheese
at room temperature |
|
| 1E+1 | ml |
thyme
freshly chopped |
*
|
Directions
To make the sun-dried tomato jam:
Heat a medium saucepan over medium heat.
Stir in the chopped sun-dried tomatoes, 1 tablespoon 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 6 minutes.
Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper.
Bring the liquid to a boil, reduce the heat, cover and simmer, for about half an hour.
Remove the cover and continue to simmer until most of the liquid has been evaporated and the mixture looks like the consistency of jam, about 10 more minutes.
Remove from the heat and set aside.
To make the Crostini:
Preheat the oven to 400℉ (200℃).
Line a baking sheet with foil.
Arrange 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, 7 to 9 minutes.
Put the soft goat cheese in a small bowl. Stir in the thyme.
To assemble:
Spread the crostini with Sun-Dried Tomato Jam and place the herbed goat cheese on top of the jam.
Transfer to a serving platter and serve.
