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.
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)
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.