Sun-Dried Tomato Jam and Feta Crostini
This appetizer features a flavorful combination of sweet and salty sun-dried tomato jam paired with creamy, tangy whipped feta on top of a crispy baguette. It’s perfect for gatherings or any time you want a delicious bite.
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!
