Tomato Jam Bruschetta

Course: Appetizer
Product Category: Baguettes
Prep Time: 2 hours
Servings: 4 orders
Print Recipe


  • 1 Piece Tribeca Oven Sourdough Baguette prepared
  • 2 tbsp Olive Oil
  • 4 lbs Cherry Tomatoes
  • 2 tsp Salt
  • 1/2 cup White Onion, diced
  • 3 tbsp Oregano Leaves, chopped, divided
  • 1/4 cup Date Spread (or Fig Jam)
  • 2 Red Onions, peeled and sliced into rounds
  • 2 tbsp Olive Oil
  • 2 tsp Balsamic Vinegar
  • 1/2 tsp Salt
  • 1/4 cup Extra Virgin Olive Oil
  • 1 clove Garlic
  • 2 oz Ricotta Salata


  • Preheat oven to 400°F
  • Slice bread slightly on an angle, set aside for bruschetta.
  • Tomato Jam: in a large sauce pan over medium heat, add olive oil, cherry tomatoes, salt, onion and 1 Tbsp. oregano. As tomatoes cook, break them up with the back of a spoon to release the juices.Cook until mixture has reduced and texture is thickened, remove from heat.
  • After mixture has cooled slightly, run it through a food mill to remove tomato skins, be sure to press out all liquid.Pour mixture from food mill into a sauce pan and add date spread or jam.
  • Bring to boil and then reduce heat to medium, reduceuntil texture is thick and large bubbles start to form. Transfer to a bowl andput in cooler until cold and set, about 1 hour.
  • Caramelized onions: place onions in sauce pan over medium heatwith olive oil and salt. When they start to brown and soften, reduce heat andstir in vinegar. Cook until onions are soft and browned.
  • Bruschetta:brush each slice of bread with olive oil and toast in oven for 2-3 minutes,until browned. After it has cooled slightly, rub cut side of garlic clove intothe top of the toast.
  • Top with tomato jam, sliced ricotta salata, caramelized red onions, and oregano leaves.

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