Julie Hettiger's Croutons with Tapenade
Author: Julie Hettiger
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
- 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.