Croutons with Orange and Fennel Tapenade

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

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 28%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.3g
  • Carbohydrate: 7.9g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 125mg
  • Calcium: 15mg

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

  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.
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