Croutons With Tapenade - {Croutons A La Tapenade}
By á-174942
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
Details
Servings 6
Preparation
Step 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.
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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