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Ricotta and Tomato Jam Jar

This Ricotta Tomato Jam Jar is inspired by Nordstrom Cafe! It combines creamy ricotta, a light layer of pesto and topped with a quick tomato jam. The perfect combination of sweet and savory. Eaten with crunchy, salted toasted baguette slices.
4.93 from 13 votes
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for each jar

  • 1 baguette sliced
  • 3 tablespoons olive oil
  • pinch of sea salt
  • sprinkle of garlic powder
  • 1/3 to 1/2 cup ricotta cheese
  • 3 to 4 tablespoons pesto
  • 1/4 cup quick tomato jam
  • a hand of fresh herbs basil or oregano

quick tomato jam

  • 1 1/2 cups whole cherry tomatoes
  • garlic cloves minced
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 4 cups  fresh basil
  • 1/2 cup asiago cheese
  • 1/4 cup toasted pine nuts
  • 3 garlic cloves
  • 1/2 to 3/4  cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes


  • As a note, of course you can just use store-bought everything! I included all the recipes for my favorites above, but if you only have time to grab store bought ingredients, it still tastes good.
  • Preheat the oven to 400 degrees F. Slice a baguette into thin slices. Place the slices on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and garlic powder. Bake for 10 to 12 minutes, until golden and crunchy.
  • While the baguette is toasting, place the ricotta cheese in a food processor and blend until creamy and smooth. Scoop it into a jar. I like to use these .25 liter weck jars.
  • Add the pesto on top. Add the tomato jam (make sure it is cool) on top of that. Sprinkle with fresh herbs. Serve with the toasts! DEVOUR.

quick tomato jam

  • Heat a saucepan over medium heat and add the tomatoes, garlic, sugar, lime juice and vinegar. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the mixture bubbles and the tomatoes break down, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.
  • If you want the mixture to stay chunk, keep it as it. If you want it smooth, carefully transfer it to a food processor or blender. Blend until pureed. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge.


  • To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.
  • As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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