1 8oz jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved (substitute dried tomatoes in a pouch if necessary)
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
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
garlic powder
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil (or extra olive oil if your tomatoes are dry), 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. I use an immersion blender in the pan to smooth out the consistency. Remove from the heat and set aside.
To make the crostini
Preheat the oven to 400 degrees F. Slice a good quality loaf of baquette into thin, 1/4" slices.
Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt, garlic powder, and pepper. Bake until lightly toasted, about 10 minutes.
For the topping place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble the finished product use a butter knife to spread the tomato jam onto the crostini. Use as much or as little as you like. Top with a small bit of the goat cheese. Honestly I just grab a pinch with my fingers and it works fine.