Garlic Tapenade Croutons with the herbs from the SOUTH OF FRANCE MCHEF

  • 1 baguette, sliced
  • 15 ml (1 tbsp) of olive oil
  • 2 garlic cloves, peeled
  • Brush the baguette slices with olive oil and place them on a baking sheet and toast them in the oven.
  • Then rub garlic on each side of crust.
  • Ingredients for the tapenade: (use a blender of food processor)
  • 5 gr (1 tsp) of the herbs from the SOUTH OF FRANCE MCHEF
  • 125 ml (1/2 cup) pitted Kalamata olives
  • 5 anchovy fillets according to your liking
  • 30 ml (2 tbsp) capers
  • Juice of half a lemon
  • 30 ml (2 tbsp) of olive oil
  1. Put all ingredients in food processor except the olive oil. While the food processor is on, pour a thin drizzle of olive oil until a smooth paste is formed.
  2. Spread tapenade on garlic croutons and serve on service platter. An unparalleled delight with a lovely glass of white wine! Bon appétit!
Produits utilisés