(CROUTONS A LA TAPENADE)

Serves 6.

INGREDIENTS

  • 3large garlic cloves
  • 1 3/4cups pitted kalamata olives or other brine-cured black olives
  • 4anchovy fillets
  • 1 1/2tablespoons drained capers
  • 1teaspoon chopped fresh thyme
  • 1teaspoon chopped fresh rosemary
  • 2tablespoons fresh lemon juice
  • 6tablespoons olive oil1french-bread baguette, sliced into rounds

    DIRECTIONS

    Finely chop 1 garlic clove in processor. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to small bowl.


    Preheat oven to 350°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. (Can be prepared 3 days ahead. Cover tapenade and refrigerate. Cool croutons completely; store in airtight container at room temperature.)