Sun-Dried Tomato Jam with Goat Cheese Crostini Recipe

Name: Sun-Dried Tomato Jam with Goat Cheese Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 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; 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

Servings: persons

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
1/2 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
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

1
To make the sun-dried tomato jam:
2
Heat a medium saucepan over medium heat.
3
Stir in the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic.
4
Stir and cook until the onions are soft and beginning to brown at the edges, about 6 minutes.
5
Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper.
6
Bring the liquid to a boil, reduce the heat, cover and simmer, for about half an hour.
7
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.
8
Remove from the heat and set aside.
9
To make the Crostini:
10
Preheat the oven to 400F (200C).
11
Line a baking sheet with foil.
12
Arrange the baguette slices on the baking sheet.
13
Using a pastry brush, lightly coat the baguette slices with olive oil.
14
Sprinkle with salt and pepper.
15
Bake until lightly toasted, 7 to 9 minutes.
16
Put the soft goat cheese in a small bowl.
17
Stir in the thyme.
18
To assemble:
19
Spread the crostini with Sun-Dried Tomato Jam and place the herbed goat cheese on top of the jam.
20
Transfer to a serving platter and serve.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Sun-Dried Tomato Jam with Goat Cheese Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Jam with Goat Cheese Crostini

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