Irresistible Olive Tapenade Crostini
A quick and easy Mediterranean appetizer featuring a bold olive tapenade spread on crunchy toasted baguette slices. Perfect for any occasion and crowd-pleasing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup Kalamata olives, pitted
- 1 cup green olives, pitted
- 2 tablespoons capers, drained
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 fresh baguette or French bread, sliced thinly
- Freshly cracked black pepper, to taste
- Optional: 2 anchovy fillets, finely chopped
Instructions
- Drain the Kalamata and green olives well. Place them in a food processor along with the drained capers. If you don’t have a food processor, finely chop everything by hand.
- Pulse a few times until the olives and capers form a coarse paste. Do not over-process; keep some texture. This usually takes about 15-20 seconds.
- Transfer the olive mixture to a bowl. Stir in the minced garlic and chopped fresh parsley. If using anchovy fillets, finely chop and add them now.
- Pour in the extra virgin olive oil and fresh lemon juice. Add a pinch of freshly cracked black pepper. Mix well to combine. Taste and adjust lemon or pepper as needed.
- Preheat oven to 375°F (190°C). Slice the baguette into 1/4-inch (0.6 cm) slices. Arrange on a baking sheet in a single layer. Brush lightly with olive oil on both sides.
- Toast in the oven for 8-10 minutes, flipping halfway, until golden and crispy.
- Let the toasted slices cool slightly. Spread a generous spoonful of olive tapenade on each crostini. Arrange on a serving platter.
- Serve immediately or prepare a few hours ahead by keeping tapenade covered in the fridge. Bring to room temperature before serving.
Notes
Keep the tapenade texture chunky, not smooth. Use fresh lemon juice to balance saltiness. Toast bread until golden but not burnt. Tapenade can be made ahead and stored in the fridge for up to 5 days. Use gluten-free bread or crackers for gluten-free option. Optional anchovies add salty depth.
Nutrition
- Serving Size: About 2 crostini wit
- Calories: 150
- Sugar: 0.5
- Sodium: 250
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 1.5
- Protein: 2
Keywords: olive tapenade, crostini, appetizer, Mediterranean, easy recipe, party snack, homemade, olives, quick appetizer