Sweet Tomato Crostini
Updated October 13, 2014
loaf Pillsbury™ refrigerated French loaf, baked according to package directions
cups cherry tomatoes, diced
cup vidalia onion, diced
tablespoon fresh thyme, chopped
tablespoon fresh sage, chopped
Heat olive oil in a large, nonstick skillet over medium high heat.
Add the diced onions and cook until slightly softened, about 3-5 minutes.
Add the diced tomatoes and sugar. Cook until the mixture thickens, about 5-10 minutes.
Add the cinnamon, chopped thyme and chopped sage. Cook just until well incorporated, about 5 additional minutes. Add salt to taste. Transfer this tomato jam to a bowl and allow to cool slightly before serving.
Slice your loaf of cooked Pillsbury™ french bread into 1 inch slices. Place on a baking sheet and bake in an oven preheated to 425°F for 5 minutes or so, just enough to toast the outside of the bread.
To serve, spread french bread slices with goat cheese. Top with tomato jam. Enjoy!
More About This Recipe
- Tomato jam? Oh, yah. Sweet, sticky and superbly delish atop little slices of toasted bread. Appetizer heaven!
Ummpphrrph. Yummmmarrumph. I'm trying to find the way to tell you about this recipe. But I can't stop eating it. Yum. Yum.
If you think I'm being overly dramatic here, I challenge you to try making a batch of this Sweet Tomato Crostini at home. It's super simple. But, better than that, it tastes gourmet.
Dotted with the flavors of cinnamon and fresh sage and thyme. Oh, gracious. I'd tell you more, but I've just taken another bite and my fingers are sticking to the keyboardddd.
A fresh-baked loaf of Pillsbury French bread, and a schmear of goat cheese turn this recipe into an appetizer everyone will love. If you can discipline yourself enough to share it. Yummmmarumph.
Wanna see how easy it is to make fresh tomato jam and turn it into Sweet Tomato Crostini?
Just a few onions and olive oil:
A bunch of tomatoes (I used a pretty array of different colored cherry tomatoes, but you can stick to the plain red ones, if you so desire):
Sugar and herbs simmer together with the tomatoes and turn them into a sticky, delicious jam:
Plop that jam on fresh-toasted crostini with a schmear of goat cheese and you're good.to.go.
More Crostini Recipes
If you enjoyed this recipe, try some more!
Hot Crab Crostini Recipe
Feta and Tomato Crostini Recipe
Mango-Pepper Salsa Crostini Recipe
Tomato, Basil and Mozzarella Crostini Recipe
Olive Crostini Recipe
If you're looking for more appetizer ideas, try our Party Appetizers recipe collection.
Brooke blogs at CheekyKitchen.com where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!
Have you ever tried sweet tomato jam on toast or bread?
This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.
Sweet caramelized garlic is the star of this extra-savory take on garlic bread.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
- 100 gram green or yellow split peas (originally made with yellow ones)
- 1 onion
- 3 garlic cloves
- 1 teaspoon garam masala
- 2 teaspoons ground cumin
- 50 gram spinach
- 300 gram self-raising flour
- 300 ml of water
- 1 green pepper
- sunflower or vegetable oil for frying
Ingredients sweet tomato chutney
- 1 garlic clove
- 1 small piece of ginger root
- 1 can tomatoes
- a small handful of raisins
- 100 ml red wine vinegar
- cayenne pepper to taste
- 1 tablespoon sugar
- salt to taste
&uarr click on the photo to enlarge
- large bowl
- sieve or colander
- food processor
- heavy-bottomed pan
- fryer or casserole
- 2 regular spoons
View the original recipe via:
Preparing -- 30 minutes + waiting time
Tip: soak the split peas in water for at least 6 hours before they're ready to use.
First, soak the split peas in water for at least 6 hours. DRAIN the split peas and then place them in the food processor until they're pureed enough. ADD onion, peeled garlic cloves, garam masala, ground cumin and pepper and puree again until kind of smooth.
Add spinach leaves and pulse for a few seconds, we need them to be coarse. Now add the water and self-raising flour until it looks like a batter. Set aside for an hour. Meanwhile, grab a heavy-bottomed pan and add the canned tomatoes with half of the red wine vinegar and the sugar.
Let it simmer on low heat for 20 minutes. PEEL the garlic clove and ginger, blend it together with the other half of the red wine vinegar.
ADD the smooth mixture along with the raisins to the pan and let it simmer for another 10 minutes, or until the liquid has evaporated enough. Season with salt and cayenne pepper.
Finishing phulauri with sweet tomato chutney -- 10 minutes
HEAT sunflower or vegetable oil in a casserole or fryer until it's about 180 degrees Celsius or 350 degrees Fahrenheit. Use 2 spoons to carefully add one spoon at a time of the batter into the hot oil, do not overcrowd the pan.
FRY until golden brown, they start to float to the surface very quickly and they will only need about 3 minutes. Repeat until all the batter is used. Enjoy your meal!
14 Insanely Addictive Party Crostini
Mini toasts, also known as crostini, are the perfect party appetizer. You can top them with whatever ingredients sound delicious, whether sweet, savory, or spicy. Plus, what's not to love about a little carb-loading at a party? Looking for more appetizers? Check out our list of the 50 best appetizers.
Shredded Brussels sprouts sautéed in a mixture of garlic and crushed red pepper, then topped on toasts with white cheddar will leave you saying "Insane!" in the best way.
Top toasted or fresh baguette slices with cream cheese, thinly sliced smoked salmon, and fresh dill for everything you love about a bagel with lox.
If you haven't gotten on the buff cauliflower train, climb aboard: These pieces of roasted cauliflower are tossed with buffalo sauce and topped on white cheddar toasts.
Mini pizzas topped with mini pepperoni = WIN. Spoon marinara onto bread, top with shredded mozzarella and mini pepperoni, sprinkle with dried parsley, and bake until bubbly.
Mix together a little mayo, chopped pimiento peppers, and shredded cheddar, spoon over toasts, and bake until pimiento cheese is warmed through.
Give it to me now: Caramelizing onion in bacon fat will make all your neighbors want to come to the party. Brush crostini with olive oil, top with caramelized onions and chopped bacon, and bake until warmed through.
Smoked Salmon Crostini
These smoked salmon crostini are simple to make, but complex in taste and texture. Quick and impressive appetizer in less than 30 minutes!
Boy, do I love smoked salmon!
If you’ve been reading my blog for a bit, you know how much I adore smoked salmon. Seriously, type in smoked salmon in the search box up on top, and see for yourself. I love it because 1. it’s simply delicious! 2. They add a fancy touch to just about any dish.
Today, we’re dressing up delightful little bites of toasted baguette topped with zesty herby cream cheese and fresh tomato relish. Everything in this recipe compliments each other. Crispy crostini pair beautifully with buttery texture of salmon. Creamy filling infused with capers and dill is soft and doesn’t overpower the delicate salmon flavor. And tomato relish adds freshness to every bite!
These smoked salmon crostini are by far one of the best crostini recipes!
But what is crostini, you ask? They are basically small slices of bread, usually baguette, toasted with some olive oil and topped with different veggies, meats, or whatever you heart desires. Actually, topping is optional! Seasoned with simple salt and pepper, plain crostini are just as good. Basically, crostini = small Italian toasts.
What’s bruschetta then? Well, bruschetta is also a toast, but bigger in size. Think rustic Italian bread, sliced into large toasts. Crostini, on other hand, are made of small, thin slices of fine-textured bread, like baguette.
Dressed up with various toppings, crostini are an absolutely perfect appetizer for any occasion! The best part is you can make everything in advance, and put them together right before serving. Or better yet, let your guests assemble their own crostini.
And here are the step-by-step photos how to make crostini.
As I mentioned earlier, you can prepare everything a day in advance. Assemble the crostini right before serving, or lay out everything on a platter for your guests to assemble it themselves.