Croutons with Orange and Fennel Tapenade

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Photo: Jan Smith
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22 servings (serving size: 1 crouton)
By Joanne Weir
June 2005
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

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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Ratings & Reviews

Heidelind1's Review

Heidelind1
June 16, 2013
This is good, but a little on the bitter side. Also, it's pretty expensive to make.