Olive-Caper Spread - cooking recipe

Ingredients

1/2 cup pitted black kalamata olive
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon drained capers
2 cloves garlic, minced
Croutons (for spreads)
1 (8 ounce) French baguettes, in 1/2 inch slices
1/16 - 1/8 cup cup unsalted butter, melted

Preparation

Puree olives with oil, basil, capers and garlic in processor.
Transfer to bowl.
Can be prepared 4 days ahead; refrigerate.
Let stand one hour at room temp before serving.
Croutons: Preheat oven to 400 degrees.
Arrange bread slices on baking sheet.
Brush both sides with butter.
Bake until crisp and golden brown, about 10 minutes.
Cool slightly.
Can be prepared 1 day ahead.
Cool completely; store in plastic bag at room temperature.