Strawberry-Tomato Jam Crostini

Total Time:
2 hr 20 min
Prep:
30 min
Inactive:
1 hr
Cook:
50 min

Yield:
20 crostini
Level:
Easy

Ingredients
  • Jam:
  • 4 cups diced beefsteak tomatoes (2 to 3 large tomatoes)
  • 1 1/2 cups chopped strawberries
  • 1 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • Assembly:
  • 1 baguette
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 6 ounces feta cheese, crumbled
  • 40 small mint leaves, for garnish, optional
Directions

For the jam: Place the diced tomatoes in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and add the strawberries, sugar, cinnamon, salt and lemon juice. Stir to combine. Bring to a simmer and cook over medium-low heat, stirring occasionally, until the mixture has thickened to the consistency of a loose jam, 40 to 45 minutes. Set aside to cool completely.

To assemble the crostini: Preheat the broiler to high.

Slice the baguette into 1/4-inch-thick rounds. Brush each slice on both sides with the olive oil. Place the bread on a baking sheet, sprinkle with the salt and broil until golden brown and crispy, 5 to 6 minutes. Top each crostini with a teaspoon of jam and some of the feta. Garnish with one or two mint leaves if using.

Refrigerate any leftover jam in an airtight container for up to a week.


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