Tomato Jam and Olive Tapenade on Garlic Crostini
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: Depends on size of bread slices
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: Depends on size of bread slices
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.
