Croutons with Orange and Fennel Tapenade

Croutons with Orange and Fennel Tapenade Recipe
Photo: Jan Smith
Olive trees grow throughout Provence, and olive oil is the predominant cooking medium. Add capers and garlic, and you have the makings of the region's signature dish: tapenade. Weir's version incorporates flavorful orange and fennel seed.

Yield:

22 servings (serving size: 1 crouton)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Caloriesfromfat 28 %
Fat 1.6 g
Satfat 0.2 g
Monofat 1 g
Polyfat 0.2 g
Protein 1.3 g
Carbohydrate 7.9 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 125 mg
Calcium 15 mg

Ingredients

1/2 cup pitted niçoise olives
1 tablespoon capers
1 tablespoon extravirgin olive oil
1 teaspoon grated orange rind
1 1/2 tablespoons orange juice
1 teaspoon fennel seeds
1 teaspoon water
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
22 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
1 orange, cut into sections and halved (optional)

Preparation

Combine first 8 ingredients in a food processor; process until smooth. Add pepper. Spoon 1 teaspoon of tapenade over each baguette slice. Arrange on a serving platter; garnish with orange sections, if desired.

Note:

Joanne Weir,

June 2005
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