Toast Two Ways and Peach Strawberry Lemon Jam

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Kacey Tess joined us in the kitchen to show us two of her favorite kinds of toast, a sweet crostini with homemade jam and a savory bruschetta. Plus, homemade peach strawberry-Meyer lemon jam. It’s a mouthful, literally! 

For more delicious recipes from Kacey visit her Instagram: @kaceytess or .


  • 1 package of heirloom tomatoes quartered
  • 1 Tbsp olive oil (I used a red pepper infused oil I make)
  • 10 basil leaves chopped
  • 1 Tsp balsamic vinegar
  • 1 Tsp sea salt
  • 1 package of crostini


  1. In a medium bowl mix together tomatoes, basil, oil, vinegar and salt
  2. Spoon mixture onto crostini
  3. Top with basil
  4. Enjoy!!

Berry + Honey Crostini

  • Crostini (I purchase mine at my local Harmon’s)
  • Blue cheese
  • Fig spread
  • Blueberries
  • Raspberries
  • Honey


  1. Line crostinis on a plate
  2. Spoon a small amount of fig spread on each crostini
  3. Place blue cheese
  4. Fruit
  5. And finish with honey

Peach-Strawberry-Meyer Lemon Jam

  • 10 large peaches peeled and chopped roughly
    • Trick: Put peaches in boiling water for about a minute and then place them in an ice water bath. The skins peel off easily with this method.
  • 3 pint of strawberries sliced
  • 1/4 cup of any fruit juice. If you don’t have fruit juice just use water
  • 2 C sugar 
  • 1 Tbsp honey
  • 3 Meyer lemons (juice of 3 and zest of 1)
  • 6 tsp pectin (more if needed)
  • 1 Tbsp dry basil (optional)


  1. Bring a large pot of water to a boil
  2. Add peached and cook for 1 minutes
  3. Remove peached from boiling water and place in ice bath
  4. Peel peaches once they are cool and chop roughly (remove all pits)
  5. Slice strawberries and add peaches, strawberries, honey, basil, fruit juice, lemon juice + zest to a large pot
  6. Heat over medium, after 5 minutes use an emersion blender and combine all fruit.  You could also use a blender for this step, be careful! It will be hot!
  7. In a medium bowl combine sugar + pectin
  8. Add sugar mixture to fruit and bring to a boil
  9. Reduce heat and simmer for 10 minutes or until thickened
  10. Ladle into jars and refrigerate

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