Tomato Jam and Olive Tapenade on Garlic Crostini

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Tomato Jam and Olive Tapenade on Garlic Crostini

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

 

 

 

 

 

 

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.

 

 

Author: Reggie Southerland

Show: The Next Food Network Star, TV Food Network Episode: Giada

Elimination

Formatted by Chupa Babi in MC: 11.13.06

 

 

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