Sun-dried tomato jam crostini


225g Lombardi Capuliato Di Pomodori Secchi 
2 tablespoons olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoon 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
1 baguette/loaf of bread, cut into slices 
Good olive oil
200g cream cheese
Fresh cherry tomatoes


Add the Lombardi Capuliato Di Pomodori Secchi to a saucepan over medium heat. Add 2 tablespoons of olive oil, the 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. 

In the meantime, place the cherry tomatoes in a dish, drizzle with olive oil, season, and roast in the oven at 180C for about 20 minutes, or until they turn golden and burst. 

Remove the cover of the saucepan, and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. You might need to increase the heat.

Remove from the heat and set aside to cool. Once it has cooled, give it a pulse in the food processor to get a smoother consistency. 

To assemble the crostini, drizzle the slices of bread with olive oil, season, and put them under the grill for a few minutes. Once they are done, smear generously with cream cheese, and top with the sun-dried tomato jam, and roasted cherry tomatoes.