Photo: Jan Smith Photo by: Photo: Jan Smith

Croutons with Orange and Fennel Tapenade

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.

Cooking Light JUNE 2005

  • Yield: 22 servings (serving size: 1 crouton)


  • 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)


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.

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

Go to full version of

Croutons with Orange and Fennel Tapenade recipe