Olivata Croutons


Slideshow: Cold Soup Recipes


  • Servings: 8

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  • Olive oil cooking spray
  • Eight 1/4-inch-thick baguette slices
  • 1/4 cup sun-dried tomatoes (not oil-packed)
  • Boiling water
  • 1/2 cup pitted Calamata olives (about 5 ounces)
  • 1 tablespoon finely chopped basil
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon finely chopped garlic
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 400°. Lightly coat a baking sheet with olive oil spray. Arrange the baguette slices on the baking sheet, lightly coat with olive oil spray and bake for about 7 minutes, or until the toasts are golden and crisp. Let cool completely on the baking sheet.

  2. In a small bowl, soak the sun-dried tomatoes in the boiling water until plump, about 10 minutes; drain well. In a mini-processor, combine the sun-dried tomatoes with the olives, basil, olive oil and garlic and pulse until finely chopped but not pureed. Transfer to a small bowl and season with salt and pepper. Spread each crouton with 1 tablespoon of the olivata mixture and serve.

Make Ahead

The olivata can be refrigerated for 3 days. The croutons can be kept in an airtight container at room temperature, also for 3 days.

Contributed By Published August 1997

501508 recipes/olivata-croutons 2013-12-06T23:39:20+00:00 John Fleer summer|cocktail-party|dinner-party|appetizers-starters|sauces-and-condiments|8|basic-easy|fast|make-ahead|vegetarian august-1997,john fleer,blackberry farm,olivata croutons,olive croutons,soup garnish recipes,olivata-croutons 501508

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