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Tomato Jam and Olive Tapenade

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“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).”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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