Crostini with sun-dried tomato jam

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 4-6

To impress your guests, prepare an unusual sun-dried tomato jam as an appetizer. Sun-dried tomatoes are simmered with onions, thyme, and garlic in a mixture of vegetable oil, chicken broth, wine vinegar, and sugar until some of the mixture evaporates and turns into a sticky jam. The remaining oil from the tomatoes can be used not only in making this jam but also as a glaze for toasting bread—it's absolutely delicious! The jam is full of the rich flavor of sun-dried tomatoes with sweet and sour notes and pairs perfectly with cheese. Use it in goat cheese crostini, as well as when serving a cheese platter or cold meats, or simply spread on crackers or bread. Jam is delicious in any form.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sun-dried tomato jam

1 can (220g) of sun-dried tomatoes in oil, drain the oil into a separate container, chop the tomatoes
1 tbsp. l. olive oil
Half an onion, thinly sliced
1 clove garlic, minced
2 tablespoons of sugar
1/4 cup red wine vinegar
1 cup of water
0.5 cup chicken broth
1 teaspoon chopped fresh thyme leaves
0.5 tsp salt
0.5 tsp ground black pepper

Crostini

1 baguette, sliced into 2cm thick slices.
1/4 cup olive oil
150 g goat cheese, room temperature
2 tsp chopped fresh thyme leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sun-dried tomatoes, onions, garlic, sugar, wine vinegar, bouillon, thyme, black pepper, baguette, goat cheese

Cooking the dish according to the recipe:

Sun-dried tomato jam:

Place a medium saucepan over medium heat. Add chopped sun-dried tomatoes, 1 tablespoon of tomato oil, olive oil, onion, and garlic. Stir and cook until the onion is softened and beginning to brown around the edges, about 5-7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the lid and continue to cook until most of the liquid has evaporated and the mixture has the consistency of jam, about 5-10 minutes more. Remove from the heat.
Crostini:

Preheat oven to 200°C. Line a baking sheet with foil.

Place the baguette slices on a baking sheet. Brush the bread with olive oil using a pastry brush. Season with salt and pepper. Lightly toast the slices in the oven for 8 minutes.
Place the soft goat cheese in a small bowl. Add the thyme.
Assembly:

Spread sun-dried tomato jam on the crostini and top with goat cheese and thyme. Arrange the crostini on a serving platter and serve.