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Categories:
beefsteak tomatoes strawberries sugar ground cinnamon kosher salt lemon juice baguette extra-virgin olive oil salt Feta cheese mint
Viewed: 36 - Published at: 5 years agoIngredients
- 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
Method
- 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.
