Croutons With Tapenade - {Croutons A La Tapenade}

Recipe Ingredients

3 teaspoons	15ml	Garlic cloves (large)
1 3/4 cups	414ml	Pitted Kalamata olives or
		Other brine-cured black olives
4		Anchovy fillets
1 1/2 tablespoons	22ml	Drained capers
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh rosemary
2 tablespoons	30ml	Fresh lemon juice
6 tablespoons	90ml	Olive oil
		Freshly-ground black pepper - to taste
1		French-bread baguette - sliced into rounds

Recipe Instructions

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.

Source:
Bon Appetit, May 1999

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