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Receta Croutons With Tapenade (Croutons A La Tapenade)
by Global Cookbook

Croutons With Tapenade (Croutons A La Tapenade)
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  Raciónes: 6

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

  1. 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.
  2. 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.)
  3. This recipe yields 6 servings.