Wednesday, November 20, 2013

Crostini with Sundried Tomato Jam and Goat Cheese

I am timeliness challenged.  For this reason, my friends know not to assign me the appetizer for dinner parties or gatherings.  Not that I don’t have great appetizer recipes, it is because they don’t want appetizers for the main course. 

I found this Giada recipe and gave it a try.  Definitely include the goat cheese, the sundried tomato and creamy cheese combination on top of a toasted baguette create bite size scrumptiousness.  Invite me to your party – I’ll deliver this appetizer earlier in the day so at least it will be on time when your other guests arrive.

Crostini with Sundried Tomato Jam
and Goat Cheese
Sun-Dried Tomato Jam:
1.      1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
2.      1 T olive oil
3.      1/2 onion, thinly sliced or chopped
4.      1 clove garlic, minced
5.      2 T sugar
6.      1/4 cup red wine vinegar
7.      1 cup water
8.      1/2 cup chicken broth
9.      1 t chopped fresh thyme leaves
10.  1/2 t salt
11.  1/2 t freshly ground black pepper

1.      1 baguette, cut into 3/4-inch slices
2.      1/4 cup olive oil
3.      Salt
4.      Freshly ground black pepper
5.      5 ounces goat cheese, room temperature
6.      2 t chopped fresh thyme leaves

For the Sun-dried Tomato Jam:
Place a medium saucepan over medium heat. Add 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 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 the heat and set aside.

For the Crostini:
Preheat the oven to 400 degrees F. 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. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

You can either use plain goat cheese or flavor it.  If you choose flavored: place the soft goat cheese in a small bowl. Stir in the thyme.

To assemble:
Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese. Transfer to a serving plate and serve.

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