Crostini with Sun-Dried Tomato Jam

You know how you expect a recipe to be good, but then it exceeds your expectations? This was one of those recipes for me. It was fantastic! The best way to describe it is that it's a little bit of everything all rolled into one tasty treat. At first bite, you feel the satisfying crunch of the crostini. As you're crunching down on the crostini the sweetness from the sun-dried tomato jam is so apparent, but yet there's that hint of onion and garlic in the background. In the end, it's that creamy and tangy goat cheese that brings it all together and results in a completely satisfying snack or appetizer. I ate one, thought I could stop at two, and cringed as I stuffed a third one in my mouth. My self-control abandoned me.

This week we are welcoming Giada De Laurentiis into the I Heart Cooking Clubs Kitchen. To kick off our six months with Giada we are making party foods, and these little Crostini with Sun-Dried Tomato Jam really hit the spot!

Crostini with Sun-Dried Tomato Jam -recipe found online @ Food Network
Sun-Dried Tomato Jam:
* 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
* 1 tablespoon olive oil
* 1/2 onion, thinly sliced
* 1 clove garlic, minced
* 2 tablespoons sugar
* 1/4 cup red wine vinegar
* 1 cup water
* 1/2 cup chicken broth
* 1 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Crostini:
* 1 baguette, cut into 3/4-inch slices
* 1/4 cup olive oil (NOTE: I used the reserved oil from the sun-dried tomatoes)
* Salt
* Freshly ground black pepper
* 5 ounces goat cheese, room temperature
* 2 teaspoons chopped fresh thyme leaves
For the Sun-dried Tomato Jam:
Directions
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.
* For the Crostini
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
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.
Place the soft goat cheese in a small bowl. Stir in the thyme.
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.

Notes/Results: This would be a wonderful appetizer for the holiday season coming up! The dark red color of the sun-dried tomato jam is striking and makes for a great presentation. I garnished mine with basil instead of thyme and was wowed by how pretty it was before I even took a bite. It really is a fantastic recipe.