Tomato Jam Bruschetta
Tomato Jam Bruschetta – a crusty baguette topped with tomato jam and bruschetta. The perfect spring/summer appetizer!
The inspiration:
This recipe is inspired by an appetizer we had at our wedding! Of all the things we tried at our menu tasting, this was our favorite.
(Photos from our wedding below!!)
Bruschetta is often served alone on a baguette. But our wedding venue served it with a spread of tomato jam.
It’s a bruschetta with a twist.
Genius!!!
Bruschetta is (and should be) simple. But that can leave the appetizer a bit lacking. And not quite a knockout. Especially when it’s not tomato season.
Adding tomato jam brings up the appetizer to knockout status all year round. It adds so much flavor and sweetness.
What is tomato jam?
Tomato jam isn’t sold at most grocery stores. So many people haven’t heard of it.
If you haven’t heard of tomato jam, allow me to introduce you. It’s amazing and so easy to make.
I know it sounds weird. But you have to separate it from fruit jam in your head. You make tomato jam the same way as fruit jam. But it’s not as sweet. And I wouldn’t eat it on a biscuit.
You cook down the tomatoes with sugar, lime juice, and apple cider vinegar. It gets sticky, sweeter, and tangy. And on a savory appetizer… it’s amazing!!
I don’t want to make homemade tomato jam…
You can buy tomato jam if you don’t want to make it homemade. Trader Joe’s sells a great one. But it’s a seasonal item. So they don’t have it all the time.
If you can’t find tomato jam store bought, try out the recipe! My recipe is quick, easy, and foolproof. I promise you can do it.
Can I make this ahead of time?
You can make the tomato jam a couple days ahead of time. Store it in the fridge until you’re ready to assemble.
Bruschetta tip:
Make sure to take the core/seeds out of the tomato out so it’s not too liquidy.
How to make this appetizer gluten free?
Use gluten free cibatta and slice them into little crostinis. Then make the recipe as directed.
Looking for more recipes using cherry tomatoes?
- Mediterranean Dip
- Spring Cobb Salad
- Loaded Caesar Salad
- Watermelon Strawberry Caprese Salad
- House Salad with Homemade Ranch Dressing
- BBQ Grilled Chicken with Creamy Corn Salsa
- Baked Boursin Spaghetti Squash
Ingredients
For the Tomato Jam:
- 1 1/2 cups cherry tomatoes, cut in half
- 3 tablespoons sugar
- 1 lime, juiced (about 2 Tablespoons juice)
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
For the Bruschetta:
- 6 tomatoes on the vine, core/seeds cut out and diced
- 1/4 cup fresh basil, chopped
- 1 Tablespoon olive oil
- 1/4 teaspoon garlic powder
- salt to taste
- 1 baguette, thinly sliced (use your favorite, I like the American baguettes the best because they taste like french bread)
- Olive oil spray
Instructions
For the Tomato Jam:
- In a saucepan over medium heat, add the tomatoes, sugar, lime juice, apple cider vinegar, garlic powder, and salt.
- Cook for 20 minutes, or until the mixture has reduced by two-thirds. Stir the tomato jam often while cooking.
- Once reduced, remove from heat and transfer to the fridge until cooled.
For the Bruschetta:
- In a medium bowl, combined the tomatoes, basil, olive oil, garlic powder, and salt. Set aside.
To assemble:
- Preheat the oven broiler to high.
- Line the baguette slices on a baking sheet. Spray or brush with olive oil.
- Place the baguette slices in the oven until browned and toasted.
- Spread 1 teaspoon of tomato jam on each baguette slice. Top with 2-3 tablespoons of bruschetta mixture.
