Crostini with sun-dried tomato jam

To surprise your guests, prepare an unusual jam for a snack sun-dried tomatoes. Sun-dried tomatoes are stewed with onions, thyme and garlic in a mixture of vegetable oil, chicken broth, wine vinegar and sugar until part of the mixture has evaporated and won’t turn into sticky jam. Oil remaining from tomatoes can be use not only in the preparation of this jam, but also for lubricating the bread when roasting, it will be very tasty! Jam filled rich taste of sun-dried tomatoes with sweet and sour notes and goes well with cheese. Use it when cooking crostini with goat cheese, as well as when serving a cheese plate or sliced meat, just spread on crackers or bread. Jam хорош в любом виде. Time: 1 hour.Difficulty: easy. Servings: 4-6. Recipes use volumetric containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sun-dried tomato jam

• 1 can 220 gr. sun-dried tomatoes in oil, drain the oil in separate container, cut tomatoes
• 1 tbsp. l olive oil
• Onion half, finely chopped
• 1 clove garlic, minced
• 2 tbsp. l Sahara
• 1/4 Art. red wine vinegar
• 1 tbsp. water
• 0.5 tbsp. chicken broth
• 1 tsp chopped fresh thyme leaves
• 0.5 tsp salt
• 0.5 tsp ground black pepper

Crostini

• 1 baguette, sliced 2 cm thick.
• 1/4 Art. olive oil
• 150 gr. goat cheese, room temperature
• 2 tsp chopped fresh thyme leaves

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

Recipe preparation:

1. Sun-dried tomato jam:

   Place a medium-sized pot over moderate heat. Add sliced dried tomatoes, 1 tbsp. l tomato oils, olive oil, onions and garlic. Stir and fry until onion It becomes soft and does not begin to darken around the edges, about 5-7 minutes. Add sugar, vinegar, water, chicken stock, thyme, salt and pepper. Bring the liquid to a boil, reduce the heat and simmer under the lid in within 30 minutes. Remove the lid and continue cooking until large part of the liquid does not evaporate, and the mixture does not become the consistency of jam, about 5-10 more minutes. Remove from the stove.

2. Crostini:

   Preheat the oven to 200 ° C. Cover the baking sheet with foil.

3. Put slices of baguette on a baking sheet. Using culinary brush the bread with olive oil. Sprinkle with salt and pepper. Lightly toast the slices in the oven for 8 minutes.
4. Put soft goat cheese in a small bowl. Add thyme.

5. Assembly:

   Spread jam from dried tomatoes on crostini, put on top goat cheese with thyme. Lay the dice on a serving platter and serve.