I got my first heirloom tomatoes from the farmers market this past weekend, and I could not be happier. With their pretty colors, weird fun shapes and juicy interiors, they make the best anytime snacks.
When my afternoon craving strikes, I go for a firm tomato, cut into thick slices with a bit of coarse black pepper, Maldon sea salt and a drizzle of balsamic glaze and also some good extra virgin olive oil, and my taste buds are satiated.
My favorite snack as a kid, growing up in Mumbai
Growing up in Mumbai, believe it or not, my after school snack would often be four medium tomatoes. No slicing, no cubing. I would eat them as one does apples; I’d bite straight into it, the juice dripping down my arms and onto my uniform. My mom would always joke that my haemoglobin was high because of my tomato intake.
Today I am sharing my recipe for Spiced Tomato Crostini: an appetizer or afternoon snack that is my fusion take on my mom’s recipe for Tameta nu Shaak, or Spiced Tomato Curry.
Where did the Tameta nu Shaak or Spiced Tomato Curry originate?
Spiced Tomato Curry originated in Gujarat. This curry is one of the easiest curries to learn and make, and one of the first dishes my mom taught me when I was 9 years old. It was on my mom’s repeat list because it was one of my favorite curries.
Tomato varieties and my favorite kind!
There are many tomato varieties that I look forward to every summer. The variety of colors of cherry tomatoes are pure joy. I find the yellow and orange ones sweeter than their red counterparts. I use them to make a mean spaghetti that my kids love.
The early girl tomatoes make the best tomato soup. They are juicy, sweet, with the deepest red skin. But the heirloom tomatoes are my choice for the Spiced Tomato Curry.
Ingredients for the Spiced Tomato Crostini
The ingredients for the Spiced Tomato Crostini are:
Spiced Tomato Curry Sauce
- vegetable oil
- Mustard seeds
- Cumin seeds
- Ginger
- Heirloom tomatoes
- Spices: like red chilli powder, turmeric, cumin, coriander
- Salt
- Granulated sugar
- Cilantro
Scallion, Basil and Cilantro Cream Cheese Spread
- Cream cheese
- Heavy cream
- Scallions
- Herbs: Like basil and cilantro
- Garlic clove
- Salt and pepper
- Baguette
- Olive oil
- Thin sev
- Cilantro sprigs
How to make the Spiced Tomato Crostini
The curry starts off with sauteing cumin and mustard seeds in oil, along with grated ginger. Finely diced tomatoes and Indian spices go in next. In the summer, when local tomatoes are sweet, the flavor balances beautifully with all the savory Indian spices.
The Spiced Tomato Curry is topped with thin sev, or chickpea noodles, for that crunch factor. You can find them at an Indian grocery store or online. The curry is typically served with rotis, or Indian flatbread, that are very thin — thinner than lavash bread. But you could also serve it with naan.
For my Spiced Tomato Crostini, you’ll reduce the Spiced Tomato Curry for a thicker consistency to make a sauce. While the curry is cooking, make the scallion, basil and cilantro cream cheese spread by simply blending all the ingredients in a food processor until smooth.
The spread by itself is herby and has a wonderful kick to it. Baguette slices are generously brushed with olive oil and grilled to perfection.
Assembly involves spreading a generous amount of the spread onto the baguette slice, topping with a spoonful of the Spiced Tomato Sauce and then finishing it with sev and a sprig of cilantro. These little bites are joyful, fun and a fantastic appetizer for your summer gatherings.
They were a COMPLETE HIT with my kids!
What kind of bread should I use for the crostini?
Baguette is the bread of choice for these crostinis, as they are chewier on the inside, and sturdy enough to hold the filling as well.
Can I make the Spiced Tomato Curry in advance?
Yes, the Spiced Tomato Curry can be made a day in advance, and warmed up before serving.
Can I make the herby spread in advance as well?
Yes, the herby spread can be made in advance.
Can I toast the baguette a day before as well?
The toasted baguettes are best made right before serving, as the bread starts to get chewier and almost tough if kept aside for a long duration.
Other Tomato recipes that are on my blog are:
- Chili Cheese Tomato Tart
- Easy Summer Peach Tomato Herb Farro Salad
- Corn Pakoras with a Peach Nectarine Heirloom Tomato Salad
- Savory Summer Galette
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post. Enjoy!
XO
Amisha
** First published for S.F.Chronicle.com on 7/4/2025 **
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Spiced Tomato Crostini
Ingredients
Spiced Tomato Curry Sauce
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2-inch piece ginger, finely grated
- 1 pound heirloom tomatoes, finely diced
- 3/4 teaspoon red chile powder
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1 teaspoon table salt
- 1 teaspoon granulated sugar
- 2 tablespoons cilantro, finely chopped
Scallion, Basil and Cilantro Cream Cheese Spread
- 6 ounces cream cheese, at room temperature
- 2 tablespoons heavy cream
- 2 tablespoons scallions, finely chopped
- 2 tablespoons basil, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1 garlic clove, finely grated
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- 1 baguette, cut into 3/4–1-inch thick slices, at a slight diagonal
- 1/2 cup olive oil
- 1/4 cup thin sev
- Cilantro sprigs
Get Recipe Ingredients
Method
Make the Spiced Tomato Curry Sauce
- In a medium skillet, on medium-high heat, add the oil. After 30 seconds, add the mustard seeds and cumin seeds, along with the ginger and wait till you hear the seeds crackle, about 30 to 45 seconds, stirring occasionally.
- Add the tomatoes, along with all the spices, and mix until well combined. Cover with a lid and cook for about 5 minutes.
- Uncover the lid and cook for another 5 to 7 minutes, stirring occasionally, until the mixture looks thick and there is very little water content.
- Add the cilantro and cook for another minute. Remove from heat and set aside.
Scallion, Basil and Cilantro Cream Cheese Spread
- In a food processor, add all the ingredients and mix until well combined. Remove into a bowl using a rubber spatula. Set aside.
Grilling the baguette slices
- Set a grill pan on medium-high heat. Using a pastry brush, brush the top of all the baguette slices with olive oil. Place them on a grill pan upside down, and brush the other side with olive oil.
- Grill for about 3 to 4 minutes, or until you see light grill marks. Turn them over using tongs. Grill the other side for about 3 to 4 minutes, until you see light grill marks.
- Set them aside.
Assemble
- Using a small spatula, smear a generous amount of the cream cheese mixture onto all the slices.
- Spoon about a heaped tablespoon of the tomato mixture on top of the cream cheese. (You should use most or all of the tomato sauce and spread.)
- Garnish with the sev and a cilantro sprig and place them on a serving platter.
- Serve immediately.
Notes
What kind of bread should I use for the crostini?
- Baguette is the bread of choice for these crostinis, as they are chewier on the inside, and sturdy enough to hold the filling as well.
Can I make the Spiced Tomato Curry in advance?
- Yes, the Spiced Tomato Curry can be made a day in advance, and warmed up before serving.
Can I make the herby spread in advance as well?
- Yes, the herby spread can be made in advance.
Can I toast the baguette a day before as well?
- The toasted baguettes are best made right before serving, as the bread starts to get chewier and almost tough if kept aside for a long duration.
