Homemade Tapenade Croutons

by Lauren

Salad shouldn’t be consumed without these.


They might leave a bit of lingering garlic breath, but they are totally worth it.

The tapenade gives these a bit of a salty twist that is unlike any premade crouton that comes in a bag.

As they bake, the herbs and garlic will fill your home with a variety deep, delicious aromas.


I used homemade rosemary focaccia, but you can use any day-old loaf of bread.

But then again, why would you?

If you have some time on your hands, I highly recommend making this Rosemary Olive Focaccia bread recipe.

Then use the leftovers for these croutons!


Oh, and since it’s soup season, I would totally put these little babies into a bowl of warm and cheesy tomato soup!

Best idea I’ve Chrissy has had all week.

Homemade Tapenade Croutons

Adapted from Epicurious


1/3 cup olive oil

2 tablespoons freshly grated Parmesan cheese

2 tablespoons minced garlic

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh oregano leaves, chopped

1 teaspoon dried thyme

2 cups day old bread, 1-inch cubes (I used leftover homemade rosemary foccacia)

3/4 cup olive tapenade


Preheat oven to 350 degrees.

Using an immersion blender or whisk, combine the olive oil, rosemary, oregano, and thyme.

In a roasting pan, toss bread cubes with the herb mixture and olive tapenade. Arrange in a single layer and bake for 25-30 minutes, or until golden brown.

Top any salad (or tomato soup) with your flavorful, homemade croutons.


Get that oven turned up and pop some of these crunchy cubes in right away!

From the Little Yellow Kitchen,


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4 Comments to “Homemade Tapenade Croutons”

  1. What a good idea! These sound delicious and I love the addition of tapenade to give a different flavour to usual.

  2. These look like they’d be perfect on top of a creamy fall soup. Yum!

  3. Delicious! There is nothing like homemade croutons – and boxed croutons are just awful…thanks for an amazing recipe (as usual)

  4. Lauren