CL Croutons with Orange and Fennel Tapenade

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CL Croutons with Orange and Fennel Tapenade

1/2 cup pitted niçoise olives

1 tablespoon capers

1 tablespoon extravirgin olive oil

1 teaspoon grated orange rind

1 1/2 tablespoons orange juice

1 teaspoon fennel seeds

1 teaspoon water

2 garlic cloves, peeled

1/4 teaspoon freshly ground black pepper

22 (1/4-inch-thick) slices diagonally cut French bread baguette,

toasted

1 orange, cut into sections and halved (optional)

 

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.

 

Yield: 22 servings (serving size: 1 crouton)

 

NUTRITION PER SERVING

CALORIES 51(28% from fat); FAT 1.6g (sat 0.2g,mono 1g,poly 0.2g);

PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 15mg; SODIUM 125mg; FIBER

0.6g; IRON 0.4mg; CARBOHYDRATE 7.9g

 

Author: Joanne Weir

Source: Cooking Light, JUNE 2005

Formatted by Chupa BAbi in MC: 07.07.05

 

 

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.

 

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