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Sun Dried Tomato Crostini Recipe

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This recipe for Sun Dried Tomato Crostini, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Jasa
Added: Monday, November 3, 2008


3 tbsp olive oil
1 small red onion, sliced
3 cloves garlic, sliced
1 c sundried tomatoes (dry, not packed in oil)
1 tsp Italian Seasoning
c vegetable stock
c water
c red wine vinegar
2-3 tbsp sugar
4 oz crumbled goat cheese
Salt and Pepper

For the crostini:
1 baguette, sliced
Olive Oil
Salt and Pepper

In a medium sauce pan over medium heat, sautee onions and garlic until tender, about 4-5 minutes. Add the sundried tomatoes and continue to cook another 5-7 minutes. Add the Italian seasoning, stock, water, vinegar and sugar and stir. Bring to a boil then cover and simmer for 25-30 minutes or until all the liquid has been absorbed. The mixture should have a jam-like consistency.

While the sundried tomato jam is simmering, turn on broiler. Place the sliced pieces of baguette on a cookie sheet. Drizzle each piece with olive oil and top with salt and pepper. Broil for 3-5 minutes or until the crostini are golden brown. Remove from oven and set aside to cool.

Top each crostini with a dollop of the sundried tomato jam. Sprinkle the crumbled goat cheese on top of the jam. Sprinkle with dried thyme if desired.




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