Ingredients
- 1 jar Cento Chefs Cut Sun Dried Tomatoes, reserving 1 tsp of oil
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 small Yellow Onion, finely diced
- 1 tsp Cento Garlic Paste in a Tube
- 1 tsp Cento Red Wine Vinegar
- 1/4 cup Water
- 1 tsp Fresh Thyme Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 5 oz Herb Goat Cheese, softened
- 1 Baguette, cut into 1/2 inch slices
Directions
Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with 2 tablespoons olive oil. Bake for 6-8 minutes, turning halfway through, until lightly golden and crisp. Set aside. In a medium skillet, heat remaining tablespoon of olive oil over medium-low heat. Add onion and cook for 5-7 minutes, stirring occasionally, until softened. Add garlic paste and cook for 30 seconds, until fragrant. Stir in sun-dried tomatoes, reserved teaspoon of oil, red wine vinegar, water and thyme. Season with salt and pepper. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens. Add a splash of water if needed. Remove from heat and lightly mash with a fork until spreadable but still slightly textured. Spread goat cheese evenly over each toasted baguette slice and top with a spoonful of the sun-dried tomato mixture. Garnish with more fresh thyme. Serve immediately. Serves 6-8.
