Tomato Jam and Olive Tapenade |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Crostini served with olive tapenade, which is topped with a delectable sounding jam if you love tomatoes. Ingredients:
2 cups peeled seeded and diced plum tomatoes |
1 large garlic clove, peeled and chopped |
1 cup carrot juice (recommended ( trader joe's) |
2 tablespoons tomato paste |
1 tablespoon fresh lemon zest |
1 tablespoon ground fennel (optional) |
2 tablespoons brown sugar |
1 teaspoon kosher salt |
1/2 lemon, juice of |
1 cup pitted french oil-cured black olive |
1 garlic clove |
1/2 cup freshly chopped fresh parsley leaves |
1/2 cup pitted green olives |
1/2 teaspoon red pepper flakes |
1 baguette |
1 fresh garlic clove |
Directions:
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.
5. NOTE:I'm going to give a brief description with how to blanch tomatoes (for those who don't know how). Bring a medium to large.
6. saucepan of water to a boil. Add the plum.
7. tomatoes. Boil for a couple of minutes (not so long that they become soft and mushy).While the water is boiling, have a large bowl.
8. filled with ice. Inside the larger bowl,.
9. have a smaller bowl that is filled with ICE COLD water (to make it this cold, refrigerate.
10. the smaller bowl filled with water). Remove tomatoes gently (so as not to bruise or mash them) with a soup ladle. Put them into cold water and allow them to cool down. When cool enough to handle, skins should slip off easily when you peel them.
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