Croutons with Orange and Fennel Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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Olive trees grow throughout Provence, and olive oil is the predominant cooking medium. Add capers and garlic, and you have the makings of the region's signature dish: tapenade. Weir's version incorporates flavorful orange and fennel seed. Ingredients:
1/2 cup pitted niçoise olives |
1 tablespoon capers |
1 tablespoon extravirgin olive oil |
1 teaspoon grated orange rind |
1 1/2 tablespoons orange juice |
1 teaspoon fennel seeds |
1 teaspoon water |
2 garlic cloves, peeled |
1/4 teaspoon freshly ground black pepper |
22 (1/4-inch-thick) slices diagonally cut french bread baguette, toasted |
1 orange, cut into sections and halved (optional) |
Directions:
1. Combine first 8 ingredients in a food processor; process until smooth. Add pepper. Spoon 1 teaspoon of tapenade over each baguette slice. Arrange on a serving platter; garnish with orange sections, if desired.
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