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    You are in: Home / Recipes / Crostini With Sun-Dried Tomato Jam Recipe
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    Crostini With Sun-Dried Tomato Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    cookiedog's Note:

    I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad.

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    Units: US | Metric

    Sun-Dried Tomato Jam



    1. 1
      For the Sun-dried Tomato Jam: Place a medium saucepan over medium heat. 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. 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. 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. Remove from the heat and set aside.
    2. 2
      For the Crostini: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
    3. 3
      Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
    4. 4
      Place the soft goat cheese in a small bowl. Stir in the thyme.
    5. 5
      To assemble: Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

    Ratings & Reviews:

    • on July 17, 2014


      Awesome! I make this about 5 times a year for company. There is nothing that could make it better. Awesome on toast, crostini and even just bread sticks dipped in. Great as a condiment on a grilled cheese sandwich.

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    • on May 31, 2014


      Title says it all. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2010


      I made this for Christmas eve and it was fabulous! I read the recipe wrong and accidentally added 1/4 cup of red wine not vinegar and then added the vinegar when I realized what I had done, it was still outstanding. Everyone loved this one! I would make sure the goat cheese is cold when you are ready to top the bread since it is very sticky at room temp but a few minutes in the freezer did the trick. At the end we ended up spreading the cheese on the bread and topping with the tomato jam and that was good too, just not as pretty. I am making the jam again to top strip steaks one night for dinner, it was that good! edit- make this all the time for little get togethers and to bring to family dinners :) Its is a frequently requested item!! I keep making it with both the wine and the vinegar.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Crostini With Sun-Dried Tomato Jam

    Serving Size: 1 (328 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 597.6
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 9.2 g
    Cholesterol 22.4 mg
    Sodium 1129.8 mg
    Total Carbohydrate 65.0 g
    Dietary Fiber 5.6 g
    Sugars 6.5 g
    Protein 17.0 g

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