TAPENADE w/CROUTONS

By BobD

Ingredients

• 6 SERVINGS
• 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

Details

Servings 6
Adapted from epicurious.com

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 350F.

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.)