Quick Tomato Jam and Crostini
Back to Recipes & MoreIngredients
- 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
- 1 french baguette, cut into ¼-inch slices, approximately 25 slices
- 2 tbsp (30 ml) olive oil
- ½ cup (40 g) grated parmesan cheese
Instructions
Step 1
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.
Step 2
Stir in garlic, thyme, oregano, salt, pepper, and chili flakes. Cook stirring for 1 minute.
Step 3
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.
Step 4
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.
Step 1
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2
Scatter bread slices in a single layer on prepared baking sheet. Brush each side of bread with olive oil.
Step 3
Place in preheated oven and bake until golden; about 5 minutes per side.
Step 1
Spread 1 tbsp (15 g) of tomato jam on each crostini, sprinkle with cheese, and serve.
