Crostini with strawberry and tomato jam

Ingredients:

Jam

• 4 cups diced beef heart tomatoes (2-3 pcs.)
• 1.5 cups chopped strawberries
• 1 cup of sugar
• 1/8 tsp ground cinnamon
• 1/8 teaspoon coarse salt
• 1 teaspoon freshly squeezed lemon juice

Crostini

• 1 baguette
• 1/4 cup extra-virgin olive oil
• 0.5 tsp salt
• 170 g crumbled feta
• 40 small mint leaves, for garnish (optional)

Preparation:

1. Jam:
   
   Place the diced tomatoes in a medium saucepan and bring to a boil over medium heat. Reduce the heat and add the strawberries, sugar, cinnamon, salt, and lemon juice. Stir. Bring to a simmer and cook over medium heat, stirring occasionally, until the jam thickens, 40-45 minutes. Set aside and let cool completely.
2. Preheat oven to grill mode.
3. Crostini:
   
   Slice the baguette into 0.5 cm thick slices. Brush both sides of each slice with olive oil. Place the bread on a baking sheet, sprinkle with salt, and broil until golden brown, 5-6 minutes. Top each crostini with a little jam and some feta. Garnish with a mint leaf or two, if using. Store any remaining jam in a tightly sealed jar in the refrigerator for up to a week.