Sun-Dried Tomato Jam

Yumm, this is a keeper. I wanted to make an appetizer for Thanksgiving since we all know that we need just one more thing to eat on this holiday! This was perfect. I made a few changes to the original recipe from Giada De Laurentiis. My first was subbing regular sun-dried tomatoes for the oil packed and the other was adding in balsamic vinegar for the red wine. It took a lot longer to reduce to a jam then the directions said. I'm glad I started it the night before, I think all in all it was on the stove for at least 45 minutes. It was delicious on the crostini with the thyme flavored goat cheese.

Sun-Dried Tomato Jam

2 C sun-dried tomotoes

2 T evoo

1/2 onion, sliced thin

1 clove of garlic, minced

2 T sugar

1/4 C balsamic vinegar

1 C water

1/2 C chicken broth

1 t fresh thyme, chopped

1/2 t salt

1/2 t fresh ground pepper

Crostini

1 baguette, cut into slices (or use store bought, pre-sliced)

evoo

salt & pepper

Goat Cheese

5 ounces goat cheese

2-3 t fresh thyme

Place a medium saucepan over medium heat. Add the chopped tomatoes, evoo, onions and garlic. Cook for 5-7 minutes or until the onions start to brown. Add the sugar, vinegar, water, broth, thyme, salt and pepper. Bring to a boil, reduce heat to a simmer and cover for 30-40 minutes. Remove cover and continue to simmer until reduced to the consistency of jam. Remove from heat and cool completely.

Pre heat oven to 400 degrees. Place baguette slices on a baking sheet and lightly coat with evoo and sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the softened goat cheese in a bowl and stir in thyme.

To assemble:

Spread crostini with jam and top with goat cheese.