You know that one ingredient that sits in your fridge, waiting for its moment to shine? For me, it was a jar of sun-dried tomatoes—half-forgotten, lonely on the shelf, just begging to be used. One night, while prepping for an Italian dinner party, inspiration struck.
I turned those rich, tangy tomatoes into a sweet and savory jam, paired it with creamy whipped feta, and served it over crispy crostini.
The result? The ultimate bruschetta appetizer—bold, flavorful, and gone in minutes. Now, this easy Italian appetizer is a staple in my kitchen. Whether you’re hosting a gathering or just upgrading your snack game, these bruschetta bites bring the perfect balance of sweet, salty, and crunchy. Trust me, your lonely sun-dried tomatoes will thank you!
Sun-Dried Tomato Jam and Feta Crostini
Equipment
- Medium saucepan
- Food processor
- Oven
- Baking sheet
- Knife
- Pastry brush
Ingredients
Sun-dried Tomato Jam
- 1 cup dry sun-dried tomatoes thinly sliced
- 2 tablespoons grapeseed oil plus 1 tablespoon extra for brushing the bread
- 2 shallots thinly sliced
- 1 garlic clove minced
- 2 tablespoons honey
- ¼ cup red wine vinegar
- ½ cup reduced-sodium chicken broth
- ¾ cup water
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Whipped Feta
- 6 ounces fat-free feta cheese freshly crumbled
- 3 tablespoons reduced-fat cream cheese
For the Crostini
- 1 French baguette
Instructions
- Make Sun-Dried Tomato Jam: Heat the grapeseed oil in a medium saucepan over medium heat. Add the sun-dried tomatoes and shallots, cooking until softened, about 4-6 minutes. Stir in the garlic and cook for an additional minute. Then, add honey, red wine vinegar, chicken broth, water, thyme, salt, and pepper. Bring the mixture to a boil, reduce the heat, and cover. Let it simmer for 30-35 minutes. While the jam simmers, prepare the whipped feta and toast the crostini to save time. Afterward, uncover and simmer for an additional 10 minutes, or until most of the liquid has thickened into a jam-like consistency. Remove from heat, transfer to a food processor, and pulse a few times until the mixture is slightly smoother. Set aside.1 cup dry sun-dried tomatoes, 2 tablespoons grapeseed oil, 2 shallots, 1 garlic clove, 2 tablespoons honey, ¼ cup red wine vinegar, ½ cup reduced-sodium chicken broth, ¾ cup water, 1 teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper
- Make Whipped Feta: Place the crumbled feta into a food processor and pulse 2-3 times until small crumbles form. Add the cream cheese and pulse for 20-30 seconds until smooth, scraping down the sides if necessary. Set aside.6 ounces fat-free feta cheese, 3 tablespoons reduced-fat cream cheese
- Prepare the Crostini: Preheat your oven to 400°F. Slice the baguette into ½-inch pieces and brush both sides of each piece with about 1 tablespoon of grapeseed oil. Arrange the slices on a baking sheet and toast in the oven for 3-4 minutes. Flip the slices over and toast for another 2-3 minutes, or until golden brown. Remove from the oven and let cool for about 5 minutes before assembling.1 French baguette
- Assemble the Crostini: Spread a generous amount of whipped feta on each toasted baguette slice, then top with a spoonful of sun-dried tomato jam. Serve and enjoy!
Sun-Dried Tomato Jam & Whipped Feta Crostini: Pro Tips from Someone Who’s Made It a Hundred Times
Alright, let’s talk secrets. I’ve made this bruschetta appetizer more times than I can count, and I’ve picked up a few tricks along the way. If you want to make this recipe even easier, tastier, or just a little more you, here’s what you need to know:
Jam Like a Pro
🍅 No sun-dried tomatoes? No problem! If you have oil-packed sun-dried tomatoes, just drain them and cut back a bit on the oil in the recipe. Works like a charm.
🔥 Want a little heat? Add a pinch of red pepper flakes when you sauté the shallots. Just a touch gives the jam a nice, subtle kick.
⏳ Short on time? You can totally make the jam ahead of time. It keeps for up to a week in the fridge, and honestly, it tastes even better the next day.
Whipped Feta Hacks
🧀 No food processor? No worries. A hand mixer or even a fork and some elbow grease will get you there. It won’t be as smooth, but it’ll still be creamy and delicious.
🍋 Want it extra tangy? A squeeze of fresh lemon juice in the whipped feta takes it to the next level. Highly recommend.
💡 No cream cheese? Greek yogurt works too! It makes the feta a little lighter and gives it a nice zing.
Crostini Magic
🥖 Stale bread? Perfect! A day-old baguette actually works better for crostini because it crisps up beautifully in the oven.
🍷 Feeling fancy? Brush the crostini with a little garlic-infused olive oil before toasting. Instant upgrade.
🔥 Don’t want to turn on the oven? A hot skillet works just as well—just toast each slice for a minute or two on each side until golden and crisp.
Serving & Leftovers
🎉 Making a bruschetta board? Serve the jam and whipped feta in separate bowls with a pile of crostini so people can build their own. It’s a guaranteed party hit.
🍳 Leftover jam? Spoon it over scrambled eggs, mix it into pasta, or spread it on a grilled cheese sandwich. Seriously, it’s good on EVERYTHING.
🧊 Can you freeze it? The whipped feta? No. The jam? Yes! Just freeze in an airtight container and thaw in the fridge when you need it.
Now you’ve got all my best tricks—go make this easy Italian appetizer, impress your guests, and most importantly, don’t let your sun-dried tomatoes sit lonely in the fridge ever again. 😉
