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Sun-dried Tomato Crostini with Goat Cheese

The holiday season is almost over, but we've got one more night to celebrate - New Year's Eve! I've got a quick and simple little appetizer to share with you today. Fresh baguette, toasted, smeared with creamy goat cheese and a tangy sun-dried tomato jam. Sun-dried Tomato Crostini with Goat Cheese is a great appetizer, snack, or simple dinner alongside a bowl of soup.   IMG_5666   Start by making the jam. It's not quite as thick as regular jam; it's more of a chunky compote. Start by sauteing half an onion and a package of sun-dried tomatoes in a few tablespoons of olive oil.   IMG_5656   After the onions have browned, add the remaining liquid ingredients and seasonings - sugar, balsamic vinegar, water, salt, pepper, and fresh thyme. Cover the pan and let it simmer about 30 minutes.   IMG_5662   Remove the cover, increase the heat, and simmer 5-10 minutes more until thick. To assemble the crostini, toast some slices of baguette under the broiler until golden brown. Smear with a spoonful of goat cheese and top with the sun-dried tomato jam.   IMG_5664   These crostini are such an elegant appetizer, and they're actually quite simple to make. Enjoy! _____________________________________________________________________________________________

Sun-dried Tomato Crostini with Goat Cheese

Servings/Yield: 24-28 crostini
  • For the sun-dried tomato jam
    • 2 tablespoons olive oil
    • 1 package sun-dried tomatoes, chopped
    • ½ sweet onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons sugar
    • ¼ cup balsamic vinegar
    • cups water
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 teaspoon fresh thyme, minced
  • For the crostini
    • 1 baguette, sliced into 1/4-inch slices
    • 4-oz goat cheese
    • additional fresh thyme
Method For the sun-dried tomato jam, heat pan over medium heat. Add olive oil, tomatoes, and onion. Cook 5-7 minutes until onion begins to brown. Add garlic; cook 1 minute more. Add sugar, balsamic vinegar, water, salt, pepper, and thyme; bring to a boil. Cover and let simmer for 30 minutes. Remove cover and continue to simmer 5-10 more minutes (increasing the heat if necessary) until thick and chunky. The jam can be made ahead and stored in the refrigerator. To prepare crostini, place the sliced baguette onto a baking sheet. Broil 1-2 minutes until golden brown. Remove from oven, spread with goat cheese, and top with sun-dried tomato jam. Top with additional minced fresh thyme. Source: adapted from Confections of a Foodie Bride 

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