Tomato Jam and Olive Tapenade on Garlic Crostini

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: Depends on size of bread slices
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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


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


1 baguette

1 clove fresh garlic


  1. 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
  2. 1/3, stirring occasionally. Cool to room temperature before serving.
  3. To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
  4. 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.
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