Crostini with Sun-Dried Tomato Jam

Ingredients

• 1  baguette cut into 3/4-inch slices
• 0.5 teaspoon pepper black freshly ground
• 6 servings pepper black freshly ground
• 0.5 cup chicken broth 
• 1 teaspoon thyme leaves fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 1 clove garlic minced
• 5 ounces goat cheese room temperature
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 0.5  onion thinly sliced
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 
• 6 servings salt 
• 2 tablespoons sugar 
• 8 ounce sun-dried tomatoes packed in oil, drained and chopped, oil reserved
• 1 cup water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• aluminum foil
• pastry brush

Directions

1. Watch how to make this recipe.
2. Place a medium saucepan over medium heat.
3. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.
4. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
5. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes.
6. Remove from the heat and set aside.
7. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
8. Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil.
9. Sprinkle with salt and pepper.
10. Bake until lightly toasted, about 8 minutes.
11. Place the soft goat cheese in a small bowl. Stir in the thyme.
12. Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture.
13. Transfer to a serving plate and serve.