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Ingredientes
- 3 lrg garlic cloves
- 1 3/4 c. pitted Kalamata olives or possibly other brine-cured black olives
- 4 x anchovy fillets
- 1 1/2 Tbsp. liquid removed capers
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 2 Tbsp. fresh lemon juice
- 6 Tbsp. extra virgin olive oil Freshly-grnd black pepper to taste
- 1 x French-bread baguette sliced into rounds
Direcciones
- Finely chop 1 garlic clove in processor. Add in olives, anchovies, capers, thyme and rosemary. Process till almost smooth. Add in lemon juice. With machine running, gradually add in 4 Tbsp. extra virgin olive oil. Blend mix till 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 till crisp and golden, about 15 min. Rub remaining 2 garlic cloves over 1 side of each crouton. Lightly brush croutons with remaining 2 Tbsp. extra virgin olive oil. Serve croutons hot or possibly at room temperature with tapenade. (Can be prepared 3 days ahead. Cover tapenade and chill. Cold croutons completely; store in airtight container at room temperature.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 163 | |
| Calories from Fat 154 | 94% |
| Total Fat 17.31g | 22% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 411mg | 17% |
| Potassium 13mg | 0% |
| Total Carbs 3.08g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.13g | 0% |
| Protein 0.43g | 1% |
