Julie Hettiger's Croutons with Tapenade
Author: 
Recipe Type: appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
 
Ingredients
  • 3 large garlic cloves
  • 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
  1. Finely chop 1 garlic clove in food processor.
  2. Add olives, anchovies, capers, thyme and rosemary.
  3. Process until almost smooth.
  4. Add lemon juice and cognac.
  5. With machine running, gradually add 4 tablespoons olive oil.
  6. Blend until smooth.
  7. Season to taste with pepper and transfer to a small bowl.
  8. Preheat oven to 350 degrees F.
  9. Arrange bread slices on 2 baking sheets.
  10. Bake bread until crisp and golden brown, about 15 minutes.
  11. Rub remaining 2 garlic cloves over 1 side of each crouton.
  12. Lightly brush croutons with remaining 2 tablespoons olive oil.
  13. 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/