Strawberry-Tomato Jam Crostini
Recipe Courtesy of Giada De Laurentiis
- Preparation Time30 mins
- Cooking Time50 mins
Diced beefsteak tomatoes (2 to 3 large tomatoes)
250g chopped strawberries
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 teaspoon fresh lemon juice
60ml extra-virgin olive oil
1/2 teaspoon salt
170g feta cheese, crumbled
40 small mint leaves, for garnish, optional
- 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.