Croutons With Tapenade - {Croutons A La Tapenade}

Croutons With Tapenade - {Croutons A La Tapenade}
Croutons With Tapenade - {Croutons A La Tapenade}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

  • Freshly-ground black pepper to taste

  • 1

    French-bread baguette sliced into rounds

Directions

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. Preheat oven to 350 degrees. 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.) This recipe yields 6 servings.

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