Croutons with Orange and Fennel Tapenade

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.