This Olive Tapenade Crostini is salty, briny, and the kind of spread that disappears off the platter before you’ve even set down the serving spoon. They deliver big, bold Mediterranean flavor with almost zero effort.
The food processor does all the heavy lifting, so you’ll have a rich, savory spread ready in just five minutes. It’s the perfect make-ahead appetizer, since the tapenade actually gets better as it sits and the flavors mingle.
Helpful Tips
- Pulse, don’t puree: Pulse the ingredients in short bursts so the tapenade keeps some texture, since a smooth paste loses that satisfying bite you want from the olives and capers.
- Toast your crostini just before serving: Bread that sits too long after toasting can go soft, so toast it close to serving time to keep that perfect crunch under the spread.
- Let the flavors rest: If you have time, make the tapenade an hour or two ahead and let it sit at room temperature, since the garlic and lemon juice mellow and deepen as they sit.
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Olive Tapenade Crostinis
Ingredients
- 1 cup Kalamata olives pitted
- 4 oil-packed sun-dried tomatoes
- 2 tablespoons capers
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme
- 1/2 teaspoon black pepper
- 1 baguette sliced and toasted
Instructions
- Blend all of the ingredients (except the baguette) in a food processor until it resembles a coarse paste. Serve it spread on crostini.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.