If something looks good on a blog, in a magazine, or on TV, I’ll drop everything (and I mean everything) to make a grocery store run for any missing ingredients and then rearrange the week’s menu to squeeze it in. Sometimes things work out, sometimes they don’t.
I found these crostini in an old DVR’ed episode of Everyday Italian. They. Are. Fantastic. I’ll admit to being a goat cheese addict, but throw in sun-dried tomatoes and fresh thyme? I’m in – and adjusting my NYE menu to make room for a gigantic plate of these crostini.
If you have any leftover sun-dried tomato jam, get creative – this stuff tastes great on everything: burgers, turkey sandwiches, crackers, and omelets. I’m thinking of only making a half batch of Blackberry-Pinot Noir Meatballs for New Year’s so I can make a half batch of meatballs with the Sun-Dried Tomato Jam. Just typing that made me hungry!
Goat Cheese Crostini with Sun-Dried Tomato Jam
- For the Sun-Dried Tomato Jam:
- 8oz jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved (I used a package of 'sun-ripened tomatoes' - they aren't totally dried)
- 1 Tbsp olive oil
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 2 Tbsp sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 tsp chopped fresh thyme leaves
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- For the crostini:
- 1 baguette, cut into 3/4-inch slices (I used ciabatta)
- 1/4 cup olive oil
- Freshly ground black pepper
- 5 oz goat cheese, crumbled
- 2 tsp fresh thyme leaves, chopped
- Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil (I just used additional olive 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 I cranked up the heat to speed it along). Remove from the heat and set aside.
- Preheat the oven to 400 degrees.
- Place the baguette slices on the baking sheet. Drizzle the bread slices with olive oil and sprinkle with salt and pepper. Bake until lightly toasted, about 12 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese mixture. Transfer to a serving plate and serve.
Yields: ~24 servings
Estimated time: 1 hour 15 minutes