Crostini with Sun-Dried Tomato Jam

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

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 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

Crostini:

* 1 baguette, cut into 3/4-inch slices
* 1/4 cup olive oil
* Salt
* Freshly ground black pepper
* 5 ounces goat cheese, room temperature
* 2 teaspoons chopped fresh thyme leaves

Directions

For the Sun-dried Tomato Jam:

Place a medium saucepan over medium heat. Add 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 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. Remove from the heat and set aside.

For the Crostini:

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush,
lightly coat the baguette slices with olive oil. Sprinkle with salt
and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble:

Spread the crostini with Sun-Dried Tomato Jam and top with the goat
cheese and herb mixture. Transfer to a serving plate and serve.

From: foodnetwork.com

Panzanella

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup drained capers
* 12 ounces ciabatta or other country-style white bread, 2 to3 days old
* 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
* 2 tablespoons plus 2/3 cup extra-virgin olive oil
* 2 tablespoons plus 1/4 cup red wine vinegar
* 1 garlic clove, minced
* Salt and freshly ground black pepper
* 1/2 cup thinly sliced fresh basil leaves
* 1 cup drained roasted red bell pepper strips
* 1/4 cup pitted kalamata olives, halved lengthwise
* Fresh basil sprigs, for garnish

Directions

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10
minutes. Drain.

Cut the crust off of the bread. Cut into 2-inch slices and grill,
drizzling about 2 tablespoons of olive oil on both sides of the bread.
Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10
seconds. Using a slotted spoon, transfer the tomatoes to a large bowl
of ice water to cool slightly. Using a small sharp paring knife, peel
off the tomato skins. Cut the tomatoes in half and scoop out the
seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic.
Season with salt and pepper, to taste. Add the bread cubes, tomatoes,
and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over
the bread mixture. Repeat layering with the remaining bread mixture,
then the remaining roasted peppers, capers, and olives. Cover the
salad and let stand at room temperature for flavors to blend, at least
1 hour.

Garnish with the basil sprigs and serve.