Olivata Croutons

• 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

1. Preheat the oven to 400.
2. Lightly coat a baking sheet with olive oil spray.
3. 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.
4. Let cool completely on the baking sheet.
5. In a small bowl, soak the sun-dried tomatoes in the boiling water until plump, about 10 minutes; drain well.
6. 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.
7. Transfer to a small bowl and season with salt and pepper.
8. Spread each crouton with 1 tablespoon of the olivata mixture and serve.

olive oil cooking spray, baguette slices, tomatoes, boiling water, olives, basil, extravirgin olive oil, garlic, salt

Taken from www.foodandwine.com/recipes/olivata-croutons (may not work)