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Croutons with Orange and Fennel Tapenade

Photo: Jan Smith
Yield 22 servings (serving size: 1 crouton)
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.

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)

Nutrition 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

How to Make It

  1. 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.