Authentic Suburban Gourmet Sun Dried Tomato Jam Crostini

Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 mins. For the assembly: 1) Place the soft goat cheese in a small bowl. Stir in the thyme. 2) Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture.

SunDried Tomato Jam and Whipped Feta Crostini Belle Vie

Prepare the pot (or saucepan). Add the tomatoes, honey, lemon juice, ginger, cumin, cinnamon, cloves, jalapeno, and salt to a large saucepan and bring to a boil. Simmer. Lower the heat and leave the jam to simmer for one hour and 15 minutes, giving the mixture an occasional stir. Taste it every so often and adjust the seasoning as required.

Authentic Suburban Gourmet Sun Dried Tomato Jam Crostini

Add the diced tomatoes, sundried tomatoes, tomato paste, balsamic vinegar, red wine vinegar, water, Italian seasoning, salt and freshly ground black pepper. Simmer for 30 minutes, stirring occasionally, until the jam has reduced and thickened. Let the jam cool for 10 minutes and then stir in the fresh basil.

SunDried Tomato Jam and Whipped Feta Crostini Belle Vie

Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes..

Authentic Suburban Gourmet Sun Dried Tomato Jam Crostini

Sundried tomatoes have concentrated flavors and therefore our jam will have more flavor. Plus, they put the easy in Easy sundried tomato jam. Instead of cooking tomatoes down for hours and hours, all you need is a quick simmer.

Tuscan SunDried Tomato Jam Recipe How to Make It

Total Time: 55 minutes Yield: 1 Baguette\\ Sweet and Salty Sun-dried Tomato Jam paired with creamy, salty, tangy Whipped Feta on top of a crispy Baguette makes for one of the most flavorful and perfect appetizers!

SunDried Tomato Jam and Whipped Feta Crostini Belle Vie

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 garlic clove, minced 2 tablespoons sugar 1⁄4 cup red wine vinegar 1 cup water 1⁄2 cup chicken broth 1 teaspoon chopped fresh thyme leave 1⁄2 teaspoon salt 1⁄2 teaspoon fresh ground black pepper

Sundried Tomato Jam

To make the sun-dried tomato jam: Heat a medium saucepan over medium heat. Stir in 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 6 minutes.

Authentic Suburban Gourmet Sun Dried Tomato Jam Crostini

Sun-Dried Tomato Jam: One 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.

Sundried Tomato Jam

Heat a medium saucepan over medium-high heat. Add first 4 ingredients; cook 8 minutes or until tomatoes are soft, stirring occasionally. Add vinegar and wine; cook 3 minutes or until liquid is absorbed. Add 1 cup water and broth; bring to boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally.

SunDried Tomato Jam Crostini Tomato Jam, Sun Dried Tomato, Dried

How to make sun dried tomato spread. (Note: this is a quick description, the full recipe is at the bottom of the page) Place all ingredients except olive oil in a food processor. Blitz until finely chopped, but no ultra smooth. With the motor running, add the oil, and blitz until well combined.

Sundried Tomato Jam

Mix in the garlic and cook for 1 minute before adding in the rest of the ingredients. Stir well and bring to a boil. Reduce the temperature to low and simmer for 60 minutes. Remove from the heat and leave to cool slightly. Place into a blender and pulse until smooth. Store in a sterilized glass jar in the fridge.

SunDried Tomato Jam and Whipped Feta Crostini Belle Vie

Sun-Dried Tomato Jam: One 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

Sun Dried Tomato with Fig Jam Bruschetta With Salt and Wit

Place the sliced mozzarella on 2 slices of bread, then top with the two remaining slices. In a shallow soup bowl or small casserole, beat the egg, cream, and salt with a fork. Lay the sandwiches in the custard and press gently with a spatula. Carefully turn sandwiches, and repeat until most of the liquid is absorbed.

Crostini with SunDried Tomato Jam

Ingredients 1 jar (7 ounces) oil-packed sun-dried tomatoes 1/2 medium onion, thinly sliced 1 garlic clove, minced 1 cup water 1/2 cup chicken stock 1/4 cup red wine vinegar 1 tablespoon sugar 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper Directions Drain tomatoes, reserving 1 tablespoon of the oil. Finely chop tomatoes.

Dis way for your num nums! Sundried tomato jam

Just cook the onions and tomatoes at a slightly higher temperature for a little longer to caramelize them further and develop their natural sugars. This condiment is a bit of a work horse, as are all of the savory jam recipes on this blog. It is but one of the many reasons why we love them so.