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To make the Jam: Combine all the ingredients in a food processor and blend until well combined.
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Transfer the mixture to a saucepan and over low-medium heat, reduce by.
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1/3, stirring occasionally.
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Cool to room temperature before serving.
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To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed.
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Set aside.
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To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet.
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Toast in the oven until golden brown, about 7 to 10 minutes.
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Remove from the oven.
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Slice the garlic clove in half and rub each toast with the cut side of the garlic.
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Serve with Tomato Jam and Olive Tapenade.
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NOTE:I'm going to give a brief description with how to blanch tomatoes (for those who don't know how).
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Bring a medium to large.
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saucepan of water to a boil.
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Add the plum.
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tomatoes.
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Boil for a couple of minutes (not so long that they become soft and mushy).While the water is boiling, have a large bowl.
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filled with ice.
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Inside the larger bowl,.
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have a smaller bowl that is filled with ICE COLD water (to make it this cold, refrigerate.
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the smaller bowl filled with water).
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Remove tomatoes gently (so as not to bruise or mash them) with a soup ladle.
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Put them into cold water and allow them to cool down.
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When cool enough to handle, skins should slip off easily when you peel them.
