 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Croutons à la Tapenade Ingredients:
3 large garlic cloves |
1 3/4 cups pitted kalamata olives or other brine-cured black olives |
4 anchovy fillets |
1 1/2 tablespoons drained capers |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
2 tablespoons fresh lemon juice |
6 tablespoons olive oil |
1 french-bread baguette, sliced into rounds |
Directions:
1. Finely chop 1 garlic clove in processor. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to small bowl.
2. Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Bake bread until crisp and golden brown, about 15 minutes. Rub remaining 2 garlic cloves over 1 side of each crouton. Lightly brush croutons with remaining 2 tablespoons olive oil. Serve croutons warm or at room temperature with tapenade. (Can be prepared 3 days ahead. Cover tapenade and refrigerate. Cool croutons completely; store in airtight container at room temperature.)
|
|