Recipe by Kawaiineko32
Crostini served with olive tapenade, which is topped with a delectable sounding jam if you love tomatoes. How much the recipe yields is a guess (it's from the Food Network, and they didn't actually give a yield in number of servings it makes).
- 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 See How It's Made
- 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.
- 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.
- saucepan of water to a boil. Add the plum.
- 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.
- filled with ice. Inside the larger bowl,.
- have a smaller bowl that is filled with ICE COLD water (to make it this cold, refrigerate.
- 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.