Croutons with Olive Paté

French bread has to be eaten fresh but any bread left over can still be used. I keep the ends of baguettes for up to a few days and use them to make tasty home made croutons. The olive pate is a substitute for tapenade. This recipe is vegetarian.
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Cuisine French
Servings 0

Ingredients
  

Croutons

  • Stale baguette white or wholemeal
  • Olive Oil
  • Sea Salt

Olive paté

  • 200 g Black olives pitted
  • 1 Tbsp Capers
  • 1 Tbsp Lemon Juice
  • 1 tsp Rosemary
  • ½ tsp Sea Salt

Instructions
 

Croutons

  • Pre-heat the grill for toasting
  • Cut the baguette in to slices about 5mm thick
  • Dip one side of the bread into the olive oil and place on a baking tray
  • Sprinkle salt over the surface
  • Toast the bread slices, turn over and toast again.
  • The Croutons can be served while still warm and would also keep in an airtight container for 24 hours.

Olive Paté

  • Put all the ingredients into a blender and whizz up finely. Alternatively put into a bowl and use a stick blender. If you need to thin the paté then add a little extra virgin olive oil
  • Spread the olive paté on to the croutons and serve with your favourite aperitif
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