Ingredients

1. Olive oil cooking spray
2. Eight 1/4 -inch-thick baguette slices
3. 1/4 cup sun-dried tomatoes (not oil-packed)
4. Boiling water
5. 1/2 cup pitted Calamata olives (about 5 ounces)
6. 1 tablespoon finely chopped basil
7. 1 teaspoon extra-virgin olive oil
8. 1/2 teaspoon finely chopped garlic
9. Salt and freshly ground pepper

Directions

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. 
3.  

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.

Serve With

Yellow Tomato Gazpacho with Olivata Croutons