Friday, October 26, 2012

Crostini w/Sundried Tomato Jam

Well it looks like the people in the northeast section of the country have a good possibility of a hurricane hitting in the next few days.  So along with heavy rain for 3-4 days it will also be very windy.  And supposedly this hurricane will be colliding with a cold front.  So it will be raining heavily with strong winds and be very cold with a slight chance of snow.  Add this all together and there is a good possibility that some people will be losing their power.  This will be happening the same 4 days that I am booked to have my hardwood floors sanded and refinished which means I can't stay in my house.  I am just keeping my fingers crossed that my garage doesn't flood as all my living room and dining room furniture will be in there while the floors are being done.  This already feels like a week I am not looking forward to. Hopefully it will have passed before trick or treating time on Wednesday.  This recipe is from Giada De Laurentiis and her Everyday Italian show.  Give it a try.  This is very good!!

Sun-Dried Tomato Jam
1 8 oz jar sundried tomatoes packed in oil, drained and chopped, oil reserved
1/2 onion, thinly sliced
1 clove garlic, minced
2 tbsp sugar
1/4 cup red wine vinegar
1/2 cup water
1/2 cup chicken broth
1 tsp chopped fresh thyme
1/2 tsp salt
1/2 tsp pepper

1 baguette, cut into 3/4" slices
1/4 cup olive oil
salt, pepper, garlic salt, oregano
5 ounces goat cheese, room temperature
2 tsp chopped fresh thyme

Place a medium saucepan over medium heat.  Add chopped sun-dried tomatoes, 2 tbsp reserved sundried tomato 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 heat and set aside.

Preheat the oven to 400 degrees.  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.  Lightly sprinkle with salt and pepper, garlic salt and oregano.  Bake until lightly toasted about 8 minutes.

In a small bowl mix softened goat cheese with the fresh thyme.  

To assemble place a spoonful of the sundried tomato jam on the crostini and top with a small spoonful of the goat cheese herb mixture.

Enjoy!!  Susan

This is linked to,,  http://adventuresofadiymom.blogspot.comhttp://insidebrucrewlife.com


  1. They look so good, I wanna bite right into them!
    Thanks for sharing at Foodie friends Friday! Come back Sunday to vote!

  2. Yum! All of those flavours sound delicious!

  3. These look so appetizing, that I'd just love to grab some and eat!:)

  4. I love these kinds of appetizers. I would love love love for you to come link this up at my French inspired blogs recipe link up!

  5. We love Tomato Jam and your recipe looks awesome! Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Oh my this looks amazing! I love Crostini and sun dried tomatoes are the only kind of tomato I like, win-win. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.


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