Olive-Caper Spread On Croutons

Recipe Ingredients

1/2 cup	118ml	Pitted black kalamata olives
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Capers - drained
2		Garlic - minced
		Croutons
1		Baguette French bread - cut in 1/2" slices
1/4 cup	49g / 1.7oz	Unsalted butter - melted

Recipe Instructions

In a blender container or food processor, puree olives with oil, basil, capers and garlic. Transfer to a bowl. Refrigerate until ready to serve. Can be prepared and refrigerated up to 4 days ahead. Let stand at least one hour at room temperature before serving.

To make croutons: Preheat oven to 400F. Arrange bread slices on a baking sheet. Brush both sides with butter. Bake until crisp and golden brown, about 10 minutes. Cool slightly. Can be prepared 1 day ahead--cool completely, store in a plastic bag at room temperature.

Source:
Prodigy Food and Wine Board

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