Ingredients

3 large garlic cloves

1 3/4 cups pitted Kalamata olives or other brine-cured black olives

4 anchovy fillets

1 1/2 tablespoons drained capers

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 tablespoons fresh lemon juice

6 tablespoons olive oil

• 1 French-bread baguette, sliced into rounds

Description

Croutons ? La Tapenade

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