Ingredients Condiments Croutons Olivata Croutons Be the first to rate & review! Cold Soup Recipes By John Fleer Updated on September 16, 2016 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print