Recipe courtesy of Giada De Laurentiis
Strawberry-Tomato Jam Crostini
Getting reviews...
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 20 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 133
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 170 mg
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 20 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 133
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 170 mg
Ingredients
Jam:
Assembly:
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.
Cook’s Note
Refrigerate any leftover jam in an airtight container for up to a week.
