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Crostini with Tomato Jam and Ricotta on a plate with colorful tomato toppings.

Crostini with Tomato Jam and Ricotta

These crostini with tomato jam and ricotta are a delicious and impressive appetizer especially at summer’s end when ripe tomatoes are abundant.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizers
Cuisine American
Servings 12 crostini
Calories 25 kcal


  • 1 recipe Heirloom Tomato Jam
  • 1 recipe Fresh Homemade Ricotta
  • 12 slices about ¼ inch thick of good baguette (not sourdough) lightly toasted in the oven
  • 12 cherry tomatoes halved I used green cherry tomatoes for their slight tartness, which played nicely with the sweet tomato jam and ricotta
  • Freshly ground pepper
  • Coarse salt
  • Aged balsamic vinegar (optional)


  • Spread a thin layer of the tomato jam; give it a little twist of fresh ground pepper, then add the tomato half. Put a few grains of the salt on top and then just a drop of the balsamic, if using. Serve at room temperature. (Make close to serving so they don’t get soggy).
  • To cook the Crostini: Slice the baguette on the bias to give it maximum spread room; then put them into a 325° oven for about 10 – 15 minutes, turning them once, until they are crisp and just beginning to brown. You don’t want the bread to be too dark – but you do want it crisp.


Serving: 1gCalories: 25kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 61mg
Keyword crostini, tomato crostini, tomato jam crostini
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