1¼ cups pitted Kalamata olives or other brine-cured black olives
4 anchovy fillets
1½ tablespoons drained capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 tablespoons fresh lemon juice
6 tablespoons olive oil
2 tablespoons cognac
1 French bread baguette, sliced into rounds
Instructions
Finely chop 1 garlic clove in food processor.
Add olives, anchovies, capers, thyme and rosemary.
Process until almost smooth.
Add lemon juice and cognac.
With machine running, gradually add 4 tablespoons olive oil.
Blend until smooth.
Season to taste with pepper and transfer to a small bowl.
Preheat oven to 350 degrees 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.
Notes
This recipe can be prepared 3 days in advance and stored covered and refrigerated. Croutons should be stored in an airtight container.
Julie Hettiger is a food stylist who also specializes in recipe development and testing.
Recipe by Culinary Thymes at https://www.culinarythymes.com/julie-hettigers-croutons-with-tapenade/