Crostini with Sun-Dried Tomato Jam

I recently had a cookout with some family and friends and I had this recipe on the menu. But, honestly, I went back and forth about actually making it. It certainly looked and sounded delicious, but I wondered how it would actually taste and whether my family and friends would like it. Well, let me tell you, I am so glad I made it because it is amazingly delicious!

Lightly toasted baguette, topped with creamy, herbed goat cheese and sweet sun-dried tomato jam, I don’t know why I even questioned it! This is now one of my all-time favorite appetizers, and definitely the best crostini I have ever had. Don’t make the same mistake I did by doubting this recipe, make it soon and you won’t regret it!

Crostini with Sun-Dried Tomato Jam

Sun-Dried Tomato Jam:

1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.

Crostini:

1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Place 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, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.

To assemble:

Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

*Note: I found it easier to do the opposite of the directions. I spread the goat cheese on the crostini, then topped with the sun-dried tomato jam.

Source: Everyday Italian via foodnetwork.com, as seen on Confections of a Foodie Bride.