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Crostini with Sun dried Tomato Jam Recipe

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This recipe for Crostini with Sun dried Tomato Jam is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz jar sun dried tomatoes packed in oil, drained and chopped. Reserve oil
1 T. olive oil
1/2 onion sliced thinly
1 clove garlic, minced
2 T. sugar
1/4 c. red wine vinegar
1 c. water
1/2 c. chicken broth
1 t. thyme chopped
1/2 t. salt
1/2 t. pepper

Baguette
1/4 c. olive oil

5 oz goat cheese room temp
2 t. fresh thyme chopped
Directions:
Directions:
Med saucepan over med heat. Add tomatoes, 1 T. reserved oil, olive oil, onion and garlic. Stir and cook until onions begin to brown about 5-7 min. Add sugar, vinegar, water, broth, thyme, salt and pepper. Bring to boil, reduce heat and simmer, covered for 30 min. Remove cover and cont simmer until most of liquid reduced and mixture is consistency of jam about 5-10 min. Remove from heat and set aside.

Crostini: Preheat oven to 400 degree
Line baking sheet with foil. Cut baguette into 3/4 inch slices. Brush with oil. Sprinkle with salt and pepper. Bake until lightly toasted about 8 min.

To assemble:
Spread crostini with jam and top with goat cheese or can reverse
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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