Croutons with Tapenade

Name: Croutons with Tapenade
Yield: Serves 6
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

August 20, 2004

Image may contain Food Meal Dish Birthday Cake Cake Cream Dessert and Lunch

Croutons with TapenadeGeorges Vernon and Margaret Skinner

Croutons à la Tapenade

Recipe information

Yield
Serves 6

Ingredients

large garlic cloves

3/4 cups pitted Kalamata olives or other brine-cured black olives

anchovy fillets

1/2 tablespoons drained capers

teaspoon chopped fresh thyme

teaspoon chopped fresh rosemary

tablespoons fresh lemon juice

tablespoons olive oil

French-bread baguette, sliced into rounds

Need to make a substitution?

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.
Step 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.)

Explore Bon AppétitToast Spreads Olive Garlic Vegetable Anchovy Fish Seafood Thyme Rosemary Lemon Citrus Fruit Starter Dinner Dairy-Free Nut-Free Make Ahead Oven Bake Food Processor Bon Appétit Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes