Bruschetta with Sun dried Tomato Jam

Description:

Great food is even better when it is shared with friends and appetizers are uniquely designed to share. The Italians call it Antipasto (plural antipasti), which means "before the meal". The early Romans are credited with inventing this culinary treat as the first course of their typical three-course meal. Traditional antipasto typically includes a large plate of cured meats, olives, roasted garlic, mushrooms, anchovies, artichoke hearts, and various cheeses that are passed around the table with fresh bread. Another traditional form of antipasto is bruschetta, which is created by placing a mixture of ingredients on top of a toasted slice of bread called a crustini.

Bruschetta is an old-world Italian dish that dates from the 15th century. The word "bruschetta" comes from the Roman word "bruscare," which means, "to roast over coals.Ó It generally consists of grilled slices of bread, rubbed with garlic and olive oil, then topped with various vegetables, meats and cheeses. The best part about making a bruschetta is letting your imagination run wild and creating your own versions.

Bruschetta´s are my favorite antipasto, and this is my favorite of all bruschetta´s. This dish creates a sweet and tangy jam made from sun-dried tomatoes that are slow cooked in red wine vinegar. You can melt any cheese over the top of this dish, but I have found Brie cheese to provide a nice balance to the intense flavor of the jam.

Ingredients:

Sourdough baguette, sliced on angle 1/2 inch thick, 8 pieces
1/2 onion, diced
1 garlic clove, diced
8 oz sun dried tomatoes in oil, drained and sliced
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon fresh thyme, minced
1 cup chicken stock
8 slices of Brie cheese
Salt and pepper
2 tablespoons olive oil

Instructions:

Pre-heat pan, and then add olive oil. Add onion and garlic. Cook until softened (approximately 3-5 minutes).

Add sun dried tomatoes, red wine vinegar, sugar, chicken stock, and fresh thyme. Add salt and pepper to taste. Let cook covered for 20 minutes. Then remove lid and cook additional 10 minutes until thick.

Coat slices of baguette with a light brush of olive and toast until brown.

Spread tomato jam on the baguettes, and then cover with slice of Brie. Bake in oven for 5 minutes at 350 degrees until cheese slightly melts.

Note: In place of Brie cheese you can use 4 oz of goat milk cheese mixed with minced fresh thyme.