This recipe serves four to six, or more, but can be easily doubled or tripled. I've also made small jars to give as holiday gifts. It can either be canned or frozen.
It goes well with any cheese or cheese spread and besides crostini, I've used it with assorted breads and crackers.
Sometimes I assemble with cheese first then top with the jam, or put the jam first then top with cheese.
Sun-Dried Tomato Jam
1 (8-oz.) jar sun-dried tomatoes packed in oil, drained and chopped,
1 tablespoon tomato oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place a medium saucepan over medium heat. Add chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until onions are soft and beginning to brown at the edges, about 5 to 7 minutes.
Add sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring liquid to a boil, reduce the heat, and simmer, covered for 30 minutes. Remove cover and continue simmering until most of the liquid is reduced and mixture is the consistency of jam, about 5 to 10 more minutes. Remove from heat and set aside. Cool then store in refrigerator in jars. Makes about 2 cups.
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt to taste
freshly ground black pepper
5 oz. goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves
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. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes. Place the soft goat cheese in a small bowl. Stir in the thyme.
Spread crostini or party crackers with Sun-Dried Tomato Jam and top with goat cheese. Sprinkle herbs or chives for garnish.