Tomato Jam and Olive Tapenade

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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.

* Per serving · 4 servings · Values may vary.