Olivata Croutons

Directions

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