Goat Cheese Crostini with Sun Dried Tomato Jam

in Appetizers, Goat cheese

Goat Cheese Crostini with Sun-Dried Tomato Jam

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.

Goat Cheese Crostini with Sun-Dried Tomato Jam

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
  • Salt
  • Freshly ground black pepper
  • 5 oz goat cheese, crumbled
  • 2 tsp fresh thyme leaves, chopped


  1. 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.
  2. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.
  3. 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.
  4. 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.
  5. Preheat the oven to 400 degrees.
  6. 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.
  7. Place the soft goat cheese in a small bowl. Stir in the thyme.
  8. 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

Everday Italian

Estimated time: 1 hour 15 minutes

11 comments… add one
  • Usually I’ll see something I really want to make but won’t do it right away, I’ll just think about it forever until I can’t get it out of my head and have to make it.

  • This looks delicious…. then again, I’m a sucker for anything on a crostini. I could make a whole meal of various topped crostini! And the Blackberry Pinot Noir meatballs sounds amazing!

  • I remember that crostini, but I’m not a lover of sundried tomato so it didn’t sing to me the way it did to you.

  • Thanks! I was looking for one more appetizer-type recipe for our Christmas get-together and this one is perfect!!! I love goat cheese, sun-dried tomatoes and all the rest. I can’t wait to try it this weekend!!!

  • This crostini does sound amazing!

  • I could see how you would want to drop everything and make these.

  • So I’m totally going to make these for my boyfriend’s birthday and looked everywhere today for a jar of sun-dried tomatoes which I’ve always seen and never had a reason to buy. Of course the day I need them I can’t find them. So I came back to glance over the recipe and noticed that you said

    “(I used a package of ’sun-ripened tomatoes’ – they aren’t totally dried)”

    . . . by this do you mean the dried kind that are flattened and in a plastic package with no liquids or anything because that would make my life so much easier? haha.

    thanks!! Just discovered your site and it’s great!! Keep up the amazing cooking hun!!

  • Jenn, the ‘sun-ripened tomatoes’ that I picked up were dried (but still a little soft) didn’t have any liquid in the package.

  • Just found your blog and had to comment… after watching this episode, I drove straight to the store to buy the things to make this. It’s probably my favorite thing ever. Glad to see that I wasn’t the only one!! Hooray for sun dried tomato jam crostini!

  • I know this post is from waaaaay long ago, but, I have it simmering on the stove right now. It smells amazing!!!!! Im making it for a party and I already know everyone will be asking for the recipe!

  • Oops, I hit ‘submit’ too soon.

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