Croutons with Tapenade

Ingredients

• 4 fillet anchovy 
• 1.5 tablespoons capers drained
• 1  french-bread baguette sliced into rounds
• 1 teaspoon rosemary fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 3 large garlic cloves 
• 1.8 cups kalamata olives black pitted
• 2 tablespoons juice of lemon fresh
• 6 tablespoons olive oil 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Finely chop 1 garlic clove in processor.
2. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth.
3. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper.
4. Transfer to small bowl.
5. Preheat oven to 350°F. Arrange bread slices on 2 baking sheets.
6. 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.
7. 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.)