Minestrone and Gluten Free Croutons with Olive Tapenade & Mozzarella


• 1 Gluten-free Baguette, sliced into ¾-inch rounds
• 1 C. Minced Mediterranean Olives and Peppers
• 3 Tbsp. Olive Oil
• 8 oz. Sliced Fresh Mozzarella
• Fresh Ground Black Pepper
• Fresh Thyme Leaves
• 24 oz. Boulder Organic Minestrone Soup


1. Prepare a baking sheet with parchment paper.
2. Combine the minced olives and peppers with the olive oil in a small mixing bowl.
3. Arrange the baguette rounds on the parchment paper.
4. Place a small spoonful of the tapenade on each baguette round and top them with a slice of fresh mozzarella.
5. Place the croutons under the boiler for 3-5 minutes, just until the mozzarella has melted.
6. Finish the croutons with fresh ground black pepper and fresh thyme leaves.
7. Serve alongside warm bowls of Boulder Organic Minestrone Soup.

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