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+ servings

Tomato Jam Crostini

Savory tomato jam and creamy whipped feta on top of toasted baguette slices makes a wonderful appetizer any time of year.
Course Appetizer
Servings 10
Author Christin Mahrlig


Tomato Jam

  • 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

Whipped Feta

  • 4 ounces cream cheese, room temperature
  • 1/2 cup feta cheese crumbles
  • 1 tablespoon olive oil
  • Pre-made toasted baguette slices or make your own by brushing fresh slices of baguette with olive oil and baking in a 400 degree oven until toasted
  • thyme for garnish


  • Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
  • Chop tomatoes into approximately 1 to 1½ inch pieces. Spread out evenly on baking sheet along with onion, garlic, and thyme.
  • Bake for 1 hour. Increase oven temperature to 400 degrees.
  • Whisk together honey, oil, vinegar, salt, black pepper, and red pepper flakes in a small bowl. Drizzle over tomatoes.
  • Return pan to oven and bake for 45 minutes, stirring every 15 minutes. Let cool. Scrape all contents of baking sheet into a bowl. Stir to combine, mashing while you stir to break down the tomatoes and form more of a cohesive mixture.
  • In a food processor, process cream cheese and feta until smooth. Add olive oil and process until mixed.
  • Spread each baguette slice with whipped feta and top with tomato jam. Garnish with thyme if desired.