Croutons With Tapenade Recipes

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CROUTONS WITH TAPENADE



Croutons with Tapenade image

_Croutons à la Tapenade_

Yield Serves 6

Number Of Ingredients 9

3 large garlic cloves
1 3/4 cups pitted Kalamata olives or other brine-cured black olives
4 anchovy fillets
1 1/2 tablespoons drained capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 tablespoons fresh lemon juice
6 tablespoons olive oil
1 French-bread baguette, sliced into rounds

Steps:

  • Finely chop 1 garlic clove in processor. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to small bowl.
  • Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Bake bread until crisp and golden brown, about 15 minutes. Rub remaining 2 garlic cloves over 1 side of each crouton. Lightly brush croutons with remaining 2 tablespoons olive oil. Serve croutons warm or at room temperature with tapenade. (Can be prepared 3 days ahead. Cover tapenade and refrigerate. Cool croutons completely; store in airtight container at room temperature.)

TAPENADE CROSTINI



Tapenade Crostini image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 15m

Yield About 24 servings

Number Of Ingredients 10

One 12-ounce jar large roasted red peppers, drained
One 9 1/2-ounce jar pitted kalamata olives, drained
One 5 3/4-ounce jar pimento-stuffed olives, drained
2 cloves garlic, or more to taste
Red pepper flakes, to taste
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
1 package prepared crostini (about 24) or 24 baguette slices
One 6 1/2-ounce jar pesto
Chopped fresh parsley, for garnish

Steps:

  • Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
  • Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

HOMEMADE CROUTONS RECIPE BY TASTY



Homemade Croutons Recipe by Tasty image

Here's what you need: bread, olive oil, salt, garlic powder, dried oregano

Provided by Merle O'Neal

Yield 10 servings

Number Of Ingredients 5

4 slices bread, stale and cubed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the bread cubes on a greased baking sheet. Drizzle with the olive oil and season with the salt, garlic powder, and oregano. Toss until evenly coated
  • Bake for 15 minutes, until golden brown and crisp.
  • Use as croutons, or smash to make breadcrumbs.
  • Enjoy!

CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS



Caesar Salad with Homemade Tapenade Croutons image

Provided by Wolfgang Puck

Categories     Salad     Garlic     Leafy Green     Olive     Oscars     Lunch     Parmesan     Fall     Winter     Lettuce     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 12

Croutons:
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
One 1-pound loaf of day-old bread, preferably sourdough, sliced and cut into large cubes (about 2 cups)
1 recipe Black and Green Olive Tapenade
Salad:
2 heads of baby romaine lettuce, or 1 large head of romaine
1 recipe Caesar Vinaigrette
Freshly grated Parmesan cheese, optional

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
  • 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
  • 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
  • 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.

CROUTONS



Croutons image

This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.

Provided by Carol

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Yield 12

Number Of Ingredients 3

15 slices bread
¼ cup butter, melted
2 teaspoons garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g

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