Serves 10
165 min
Tomato Jam Crostini
Recipe GLPRba34e0f09fef5d
Caramelized tomato jam topped with whipped feta cheese spread on crispy toasted baguette slices. Fresh vine-ripened tomatoes are slowly roasted with onions, garlic, and thyme, then concentrated with honey and red wine vinegar to create a rich, jammy topping. Finished with a smooth blend of cream cheese and crumbled feta, these elegant crostini make a perfect Mediterranean appetizer.
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Ingredients
6 large vine-ripened tomatoes
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
2 tablespoons fresh thyme leaves
2 tablespoons honey
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
4 ounces cream cheese, room temperature
½ cup crumbled feta cheese
1 tablespoon olive oil
Pre-made toasted baguette slices
Fresh thyme leaves for garnish
Directions
Preheat your oven to 350°F and line a large rimmed baking sheet with aluminum foil for easy cleanup.
Cut the vine-ripened tomatoes into roughly 1 to 1½ inch pieces, discarding excess seeds and liquid to prevent the jam from becoming too watery.
Spread the chopped tomatoes in an even layer on the prepared baking sheet, then distribute the thinly sliced onion, garlic, and fresh thyme leaves evenly throughout.
Roast the mixture in the preheated 350°F oven for 1 hour, until the tomatoes begin to break down and release their juices.
After the first hour of roasting, increase the oven temperature to 400°F.
While the oven heats, whisk together the honey, 1 tablespoon extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, and red pepper flakes in a small bowl until well combined.
Drizzle the honey-vinegar mixture evenly over the roasted tomatoes and onions.
Return the pan to the 400°F oven and continue baking for 45 minutes, stirring the mixture every 15 minutes to promote even caramelization and prevent sticking.
Remove the tomato jam from the oven and allow it to cool to room temperature.
Once cooled, scrape all contents from the baking sheet into a bowl, then stir and gently mash the mixture to break down the tomatoes further and create a cohesive, jam-like consistency.
In a food processor, combine the room-temperature cream cheese and crumbled feta cheese, processing until completely smooth and uniform.
Add the 1 tablespoon of olive oil to the cheese mixture in the food processor and blend until the mixture is light, whipped, and well incorporated.
Spread a generous layer of the whipped feta mixture onto each toasted baguette slice.
Top each crostini with a spoonful of the warm or room-temperature tomato jam.
Garnish with fresh thyme leaves if desired, then serve immediately.
