Giada's Crostinis

This may look like a long and complicated recipe, but it's really not! This was our pre-dinner snack and only took about 15 minutes to make.

Sun-Dried Tomato Jam:
1 (8-oz) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 Tbsp olive oil
½ onion, thinly sliced
1 clove garlic, minced
¼ c red wine vinegar
1 c water
½ c chicken broth
1 tsp chopped dried thyme
½ tsp salt
½ tsp freshly ground black pepper

Crostini:
1 baguette, cut into 3/4-inch slices
¼ c olive oil
Salt
Freshly ground black pepper
5 oz Feta Cheese

Preparations:

1. 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 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.

2. 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.

3. To assemble:
Spread the crostini with Sun-Dried Tomato Jam and top with the cheese. Transfer to a serving plate and serve.