Strawberry-Tomato Jam Crostini

This strawberry-tomato jam crostini is a great way to highlight fresh tomatoes during the summer season. The best part? You can use the extra jam on toast or bagels the next day.

Strawberry-Tomato Jam Crostini



Prep Time

15 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Strawberry-Tomato Jam Crostini


    For the Strawberry-Tomato Jam:

  • 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
  • Assembly:

  • 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. This recipe was originally seen on Giada At Home. Episode: Lunch with Mom.
  2. 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.
  3. To assemble the crostini: Preheat the broiler to high.
  4. 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.
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