Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Joanne Weir
Recipe by Cooking Light June 2005

Gallery

Jan Smith

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

51 calories; calories from fat 28%; fat 1.6g; saturated fat 0.2g; mono fat 1g; poly fat 0.2g; protein 1.3g; carbohydrates 7.9g; fiber 0.6g; cholesterol 0mg; iron 0.4mg; sodium 125mg; calcium 15mg.
Advertisement
Advertisement