Tomato Jam and Olive Tapenade on Garlic Crostini
Recipe courtesy Reggie Southerland
Show: Food Network Star
Episode: Giada Elimination
Rate This RecipeRead users' reviews (3)
- Recipe categories: Vegetables, Olive, Fruit, Meat, Carrot, Tomato,
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Total Reviews: 3
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By mcsully88_11355426
Deltona, FL
on October 28, 2009
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Loved the salty-sweetness of this crostinit. I cooked down the tomato jam till it was nice and thick, like a pulp and then strained out all the extra liquid. Added dijon mustard, lemon juice, and anchovy paste to the tapenade. Wonderful!
By hmkalton_5510699
brentwood, CA
on September 03, 2006
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You must make both the jam and the tapenade. The jam is the sweet and the tapenade is the salty. Excellent together.
By hungarianblue
Washington, UT
on April 19, 2006
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I really liked the ease of this recipe. I used basil instead of the fennel as that is what i had on hand. Made some biscuits to go with the jam. Would have done the tapenade but was out of olives.....Would make again.