Tomato Jam and Olive Tapenade on Garlic Crostini

Ingredients

Jam:

• 2 cups peeled, seeded and diced plum tomatoes
• 1 large clove garlic, peeled and chopped
• 1 cup carrot juice (recommended: Trader Joe's)
• 2 tablespoons tomato paste
• 1 tablespoon fresh lemon zest
• 1 tablespoon ground fennel seed, optional
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• 1/2 lemon, juiced

Tapenade:

• 1 cup pitted black French-cured olives, drained
• 1 clove garlic
• 1/2 cup freshly chopped parsley leaves
• 1/2 cup green pitted olives
• 1/2 teaspoons red pepper flakes

Crostini:

• 1 baguette
• 1 clove fresh garlic

Directions

To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by

1/3, stirring occasionally. Cool to room temperature before serving.

To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.

To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.