Ingredients

• 4 cups diced beefsteak tomatoes (2 to 3 large tomatoes)
• 1 1/2 cups chopped strawberries
• 1 cup sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• 1 baguette
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 6 ounces feta cheese, crumbled
• 40 small mint leaves, for garnish, optional

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Instructions

1. For the jam: Place the diced tomatoes in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and add the strawberries, sugar, cinnamon, salt and lemon juice. Stir to combine. Bring to a simmer and cook over medium-low heat, stirring occasionally, until the mixture has thickened to the consistency of a loose jam, 40 to 45 minutes. Set aside to cool completely.
2. To assemble the crostini: Preheat the broiler to high.
3. Slice the baguette into 1/4-inch-thick rounds. Brush each slice on both sides with the olive oil. Place the bread on a baking sheet, sprinkle with the salt and broil until golden brown and crispy, 5 to 6 minutes. Top each crostini with a teaspoon of jam and some of the feta. Garnish with one or two mint leaves if using.