Sun-dried Tomato Spread with Herbed Goat Cheese
2 cups Sun Dried tomatoes in oil. Reserve 2 Tbsp. Olive oil, drain and chop
1 Tbsp. Plus ½ Cup Olive Oil
1 Onion- Julienned
2 Garlic cloves- chopped
4 Tbsp. Sugar
¾ Cup Red Wine Vinegar
1 ½ Cups Water
4 Tbsp. Fresh Thyme – just leaves
1 tsp. Salt
1 tsp. Pepper
8 oz. Goat Cheese – room temperature
2 Baguettes sliced – ½ inch slices
In a sauté pan heat the reserved sun-dried tomato oil and 1 tablespoon of olive oil. Add the onions and the garlic and sauté until cooked through on a low flame. Then add the sun-dried tomatoes. Sauté for two minutes and then add the sugar, red wine vinegar, water, thyme leaves, and the salt and pepper. Bring the mixture to simmer and then reduce the heat to medium. Cover the pan and cook for about 25 to 30 minutes. Uncover the pan and cook until the liquid is evaporated. Cool the mixture.
In the meantime, preheat the oven to 325 degrees and brush each piece of bread with the remaining ½ cup of olive oil on both sides. Toast in the oven for about 15 to 20 minutes on each side. Remove the bread from the oven once it is fully cooked through and crunchy.
Next add the fresh thyme leaves to the goat cheese and mix.
Please note..All of these steps can be done well in advance. You can keep the sun-dried tomato spread in the refrigerator for up to three weeks.
Once you are ready to assemble, spread the goat cheese over the crostini. Top with the sun-dried tomato spread to serve.