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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crostini with Sun-Dried Tomato Jam Recipe

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This recipe for Crostini with Sun-Dried Tomato Jam is from The Lovell 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:  
1 clove Garlic
½ Onion
1 8-ounce jar Sun-dried tomatoes
3 tsp Thyme, fresh leaves
½ cup broth
½ tsp Black pepper, freshly ground
1 Black pepper, Freshly ground
½ tsp Salt
1 Salt
2 tbsp Sugar
5 tbsp Olive oil
¼ cup Red wine vinegar
5 oz Goat cheese
1 cup Water
Directions:
Directions:
Place a medium saucepan over medium heat. Add 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 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.

 

 

 

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