Croutons with Orange and Fennel Tapenade

Croutons with Orange and Fennel Tapenade
Photo by Jan Smith

Ingredients

  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon fennel seeds
  • 2 garlic cloves, peeled
  • 1 tablespoon capers
  • 2 garlic cloves, peeled
  • ½ cup pitted niçoise olives
  • ¼ teaspoon freshly ground black pepper
  • + 15 more ingredients
    • 1 ½ tablespoons orange juice
    • 1 teaspoon fennel seeds
    • 1 teaspoon grated orange rind
    • 1 orange, cut into sections and halved (optional)
    • 22 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
    • 1 teaspoon grated orange rind
    • 1 ½ tablespoons orange juice
    • 1 teaspoon water
    • 22 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
    • 1 tablespoon extravirgin olive oil
    • 1 teaspoon water
    • ¼ teaspoon freshly ground black pepper
    • 1 orange, cut into sections and halved (optional)
    • ½ cup pitted niçoise olives
    • 1 tablespoon capers

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.

View full recipe at My Recipes

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