Croutons with Tapenade

1. 1

   Finely chop 1 garlic clove in processor.

2. 2

   Add olives, anchovies, capers, thyme and rosemary.

3. 3

   Process until almost smooth.

4. 4

   Add lemon juice.

5. 5

   With machine running, gradually add 4 tablespoons olive oil.

6. 6

   Blend mixture until smooth.

7. 7

   Season tapenade to taste with pepper.

8. 8

   Transfer to small bowl.

9. 9

   Preheat oven to 350F.

10. 10

    Arrange bread slices on 2 baking sheets.

11. 11

    Bake bread until crisp and golden brown, about 15 minutes.

12. 12

    Rub remaining 2 garlic cloves over 1 side of each crouton.

13. 13

    Lightly brush croutons with remaining 2 tablespoons olive oil.

14. 14

    Serve croutons warm or at room temperature with tapenade.

15. 15

    (Can be prepared 3 days ahead.

16. 16

    Cover tapenade and refrigerate.

17. 17

    Cool croutons completely; store in airtight container at room temperature.)

No additional tips available.