Snacks & Sides
Lemon Ricotta and Homemade Tomato Jam Crostini
25 minServes 4–6
This crostini is the kind of appetizer that disappears before you've even sat down. Creamy lemon-spiked ricotta meets a sweet, jammy tomato topping on crispy toasted bread - it's elegant, easy, and completely addictive. The tomato jam takes about 15 minutes and transforms ordinary tomatoes into something extraordinary.
Ingredients
- 1 baguette, sliced and toasted
- 1 cup whole-milk ricotta
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 lb cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- 1Make the tomato jam: heat olive oil in a small saucepan over medium heat. Add cherry tomatoes and cook, stirring occasionally, until they burst and collapse, about 12–15 minutes. Stir in honey and thyme, season with salt and pepper, and cook 2 more minutes. Set aside.
- 2Mix ricotta with lemon zest, lemon juice, a pinch of salt, and a crack of black pepper until smooth and fluffy.
- 3Spread a generous spoonful of ricotta on each toasted baguette slice.
- 4Top with a spoonful of warm tomato jam.
- 5Garnish with fresh basil and a drizzle of olive oil. Serve immediately.
Jennifer's tip
The tomato jam keeps in the fridge for up to a week - make a double batch and use it on eggs, grain bowls, or pasta.
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