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Olive Tapenade Croutons

Garlic Toast with Olive Tapenade

Looks and tastes fancy, and quick and easy to make.
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Ingredients

For the Garlic Toast:

  • 1/2 of a Baguette cut in 1/2 inch thick pieces (should yield 15 slices)
  • 1 tablespoon olive oil
  • 1 teaspoon granulated garlic

For the Olive Tapenade:

  • 1 cup assorted pitted olives (kalamata black olives, green stuffed olives, plum olives, black olives) 1 tablespoon Olive Oil ¼ cup Roasted Pepitas (Pumpkin Seeds)
  • 1 tablespoon olive oil
  • 1/4 cup roasted salted pepita seeds (pumpkin seeds)

Instructions

For the Garlic Toast:

  • Preheat oven to 350 degrees F. 
  • On a large cookie sheet pan, lay out the slices of bread.   
  • Brush 1 tablespoon olive oil over the bread and sprinkle granulated garlic on top.
  • Bake the bread until it turns a light golden color around the outside edges (about 10 minutes).  
  • Watch the bread closely to make sure it doesn’t turn too brown. Remove from the oven and set aside.

For the Olive Tapenade:

  • Make sure the olives are pitted.  If it's possible they could have pits in them,  cut them in half just to make sure and remove the pits if applicable.
  • To a food processor, add the olives and olive oil. Pulse 3 to 5 times, just enough so that the olives are diced.
  • To Serve -  To each piece of garlic toast, top with tapenade.  Garnish with pepita seeds and serve.