Sunday, November 27, 2011

Crostini with Chevre, Sun-Dried Tomato and Onion Jam

Mimi, a friend of many and all-around good gal was generous enough to open her house and host a pot luck for friends Kata and Anton's departure from our small mountain town to the warmer climate of the southern states.  I was excited to attend because I knew there'd be good friends, food and wine, all in attendance.  I ran three or so options through my head and settled on one of my favorites. This crostini goes together quickly and pairs nicely with red wine. I cannot take credit for creation of this recipe as it belongs to Giada De Laurentiis of Food Network.  She refers to it as bruschetta, while I say's all about the bread texture. I have tweaked it over the years to suit my tastes, but feel free to review her version as well.

Crostini with Chevre, Sun-Dried Tomato and Onion Jam

makes 20 or so crostini rounds

Sun-Dried Tomato and Onion Jam:
1 (8oz) jar sun-dried tomatoes, packed in oil, drained and chopped, oil reserved
2 tbsp reserved oil from sun-dried tomatoes
1 onion, julienned
2 cloves garlic, minced
2 tbsp sugar
1/4 cup red wine vinegar
1 1/2 cups water
1 1/2 vegetable boullion cubes, preferrably non-gmo
1 tsp chopped fresh thyme leaves
1/2 tsp each of kosher salt and freshly ground black pepper

1 baguette, cut into 1/2" slices
2 or more tbsp extra virgin olive oil
thyme sea salt, preferrably from Boja Farms, however Fleur de Sel will work
4 oz goat cheese, room temperature, preferably Amaltheia

Jam Preparation:
Place a medium saucepan over medium heat. Add reserved oil from sun-dried tomatoes. Add onion and lightly saute. Add garlic and sun-dried tomatoes. Cook until the onions are soft and beginning to brown at the edges. Add the sugar, vinegar, water, vegetable boullion, thyme, salt and pepper. Brind the liquid to a boil, reduct 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. Remove from heat and set aside.

Crostini Preparation:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the baguette slices on baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with thyme sea salt. Bake until lightly toasted.

Spread the crostini with goat cheese and top with the Sun-Dried Tomato and Onion Jam. Transfer to a serving platter, serve and enjoy!

I also put together an anti-pasto platter of pickled gems (cornichons, kalamata olives and caper berries) found at our local gourmet store, Babcock and Miles...the baguette and sun-dried tomatoes were purchased there as well. As for the wine, the bottles were a present from my sis in Washington state...she knows my tastes well...Terra Blanca Syrah and L'Ecole Recess Red...thanks sissy!

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