Olivata Croutons

1. 1

   Preheat the oven to 400.

2. 2

   Lightly coat a baking sheet with olive oil spray.

3. 3

   Arrange the baguette slices on the baking sheet, lightly coat with olive oil spray and bake for about 7 minutes, or until the toasts are golden and crisp.

4. 4

   Let cool completely on the baking sheet.

5. 5

   In a small bowl, soak the sun-dried tomatoes in the boiling water until plump, about 10 minutes; drain well.

6. 6

   In a mini-processor, combine the sun-dried tomatoes with the olives, basil, olive oil and garlic and pulse until finely chopped but not pureed.

7. 7

   Transfer to a small bowl and season with salt and pepper.

8. 8

   Spread each crouton with 1 tablespoon of the olivata mixture and serve.

No additional tips available.