Strawberry-Tomato Jam Crostini

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  • Level: Easy
  • Total: 2 hr 15 min (includes cooling time)
  • Active: 30 min
  • Yield: 20 crostini
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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 


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 


  1. 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.
  2. To assemble the crostini: Preheat the broiler to high.
  3. 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.

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