Crostini with sun-dried tomato jam

Ingredients:

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

Preparation:

1. 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.

2. Crostini:

   
   Preheat oven to 200°C. Line a baking sheet with foil.
3. 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.
4. Place the soft goat cheese in a small bowl. Add the thyme.

5. 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.