Tomato Jam And Olive Tapenade On Garlic Crostini Recipe

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1/2 cup freshly chopped parsley leaves

1 baguette

1/2 teaspoons red pepper flakes

1/2 cup green pitted olives

1 tablespoon fresh lemon zest

1 teaspoon kosher salt

2 tablespoons brown sugar

2 tablespoons tomato paste

1 cup pitted black French-cured olives, drained

1 clove garlic

1/2 lemon, juiced

1 clove fresh garlic

1 tablespoon ground fennel seed, optional

1 cup carrot juice (recommended: Trader Joe's)

1 large clove garlic, peeled and chopped

2 cups peeled, seeded and diced plum tomatoes

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