Croutons with Orange and Fennel Tapenade

Name: Croutons with Orange and Fennel Tapenade
Yield: 22 servings (serving size: 1 crouton)
Ingredients: ½ cup pitted niçoise olives; 1 tablespoon capers; 1 tablespoon extravirgin olive oil; 1 teaspoon grated orange rind; 1 ½ tablespoons orange juice; 1 teaspoon fennel seeds; 1 teaspoon water; 2 garlic cloves, peeled; ¼ 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)

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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.

By Joanne Weir

Recipe by Cooking Light June 2005

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Croutons with Orange and Fennel Tapenade

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Croutons with Orange and Fennel Tapenade

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Croutons with Orange and Fennel Tapenade