Tomato Jam and Olive Tapenade on Garlic Crostini

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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