Croutons with Tapenade
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 6 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 large garlic cloves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Carbohydrate 29 g(10%)
- Cholesterol 2 mg(1%)
- Fat 19 g(29%)
- Fiber 2 g(10%)
- Protein 7 g(13%)
- Saturated Fat 3 g(13%)
- Sodium 707 mg(29%)
- Calories 307
Preparation 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°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.)
Preparation 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°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.)
