Crostini with tomato jam artfully displayed with fresh herbs

Quick Tomato Jam and Crostini

Picture yourself at a cute, Italian sidewalk cafe with that special someone (or your BFF) sitting across from you, and a plate of crostini topped with sweet jam, fresh herbs, and shredded cheese to share. You can savour the flavour of a beautiful moment with this charming appetizer, no matter where you are.


2 cups (550 g)


20 minutes


45 minutes


For the Tomato Jam

  • 1 tbsp (15 ml) olive oil
  • 1 onion, finely minced
  • 2 tsp (10 g) minced garlic
  • 1 tsp (3 g) minced fresh thyme
  • 1 tsp (2 g) minced fresh oregano
  • ¾ tsp (4 g) salt
  • ½ tsp (3 g) pepper
  • ¼ tsp (1 g) chili flakes
  • 2 lb (900 g) cherry tomatoes, halved
  • 1 tbsp (15 ml) balsamic vinegar
  • 1 cup (200 g) Redpath® Demerara Style Sugar, firmly packed

For the crostini

  • 1 french baguette, cut into ¼-inch slices, approximately 25 slices
  • 2 tbsp (30 ml) olive oil
  • ½ cup (40 g) grated parmesan cheese


For the Tomato Jam:

Heat olive oil in a large pan over medium heat. Stir in onions and cook for 10-15 minutes or until soft and golden, stirring occasionally.

Stir in garlic, thyme, oregano, salt, pepper, and chili flakes. Cook stirring for 1 minute.

Add tomatoes and cook, stirring occasionally, until tomatoes have broken down and released most of their moisture; about 20 minutes. Stir in vinegar and cook for 1 minute.

A mixing bowl full of halved cherry tomatoes and seasoning

Add Redpath® Demerara Style Sugar to pan and cook over medium-low heat, stirring occasionally, until mixture has thickened; about 15-20 minutes. Remove from heat and let cool.

A mixing bowl of cooked cherry tomatoes and seasonings with Demerara style sugar poured on top


For the Crostini:

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Scatter bread slices in a single layer on prepared baking sheet. Brush each side of bread with olive oil.

Slices of baguette on a baking sheet with a bowl of oil and a brush

Place in preheated oven and bake until golden; about 5 minutes per side.


Spread 1 tbsp (15 g) of tomato jam on each crostini, sprinkle with cheese, and serve.

Crostini with tomato jam and cheese on a platter



  • Plum tomatoes, with the seeds removed, can be used in place of cherry tomatoes.
  • Mix together 1 (130 g) package of goats cheese with 2 tbsp (30 ml) milk, spread on baked crostini and top with tomato jam for an easy variation to the sweet treat.