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.
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.
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.
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.
These crostini are such an elegant appetizer, and they're actually quite simple to make. Enjoy!
Sun-dried Tomato Crostini with Goat Cheese
- 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
- 1½ 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
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.
adapted from Confections of a Foodie Bride