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.
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