Photo: Jan Smith
Yield
22 servings (serving size: 1 crouton)

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.

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.

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.