Sun-Dried Tomato Jam with Goat Cheese Crostini

Directions

To make the sun-dried tomato jam:

Heat a medium saucepan over medium heat.

Stir in 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 6 minutes.

Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper.

Bring the liquid to a boil, reduce the heat, cover and simmer, for about half an hour.

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.

Remove from the heat and set aside.

To make the Crostini:

Preheat the oven to 400℉ (200℃).

Line a baking sheet with foil.

Arrange 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, 7 to 9 minutes.

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

To assemble:

Spread the crostini with Sun-Dried Tomato Jam and place the herbed goat cheese on top of the jam.

Transfer to a serving platter and serve.