Bruschetta With Sundried Tomato Jam And Goat Chees... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This a wonderful topping on toasted bread. It is also great on burgers and other meats. This makes a big batch and is really easy to prepare. It is a staple in our frig. Ingredients:
2 3 oz sundried tomatoes (not oil or water packed just dehydrated) |
1 medium onion, halved and thinly sliced |
2 cloved garlic thinly sliced |
1 teas dried thyme or 1 tbs fresh thyme |
1 teas salt |
1 teas black pepper |
4 tbs sugar |
1/2 c red wine vinegar |
1 can chicken broth (14 oz) |
8 oz water |
3 tbs olive oil |
bruschetta |
1 loaf crusty bread (your favorite) cut in 1/2 slices |
1/4 c olive oil |
salt |
1 clove of garlic |
crumbled feta or chevre goat cheese (i prefer herbed or crack pepper varieties) |
Directions:
1. Julienne the sundried tomatoes. In a pot add the 3 Tbs olive and bring to medium heat. Add the sliced onion, sundried tomatoes, and garlic and saute for 3-4 minutes. Add the rest of the ingredients and strir well. Cover and simmer over low for 30 minutes. Uncover and reduce most of the liquid (another 10 minutes). Cool to room temperature.
2. Preheat oven to 400 F. Brush one side of the bread slices with olive oil and place on a cookie sheet with the oiled side up. Sprinkle with salt. Bake for 10 minutes and remove (it will crust up). Rub the garlic clove on the bruschetta. Let cool.
3. Top a slice of bruschetta with a tablespoon or more of the sundried tomato. Top with a teaspoon of crmbled goat cheese. Enjoy.
4. Great on burgers and hotdog or any meat.
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