Olive Tapenade Crostini with kalamata olives, green olives stuffed with garlic and capers with fresh basil, lemon juice, and goat cheese is a super tasty appetizer.
It's funny how food - especially this time of year - can hold so many memories for us. Oh sure, a lot of it is our olfactory sense, but the flavors are pretty powerful reminders themselves.
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- kalamata olives
- garlic stuffed green olives
- anchovy paste
- olive oil
- fresh garlic or roasted garlic
- fresh basil
- black pepper
- French baguette
- Combine the olives, anchovy paste, capers, lemon juice and olive oil to a food processor. Chop until the mixture is a coarse paste.
- Cut the bread and brush each slice with olive oil.
- Toast the bread at 375F for 3-4 minutes, then turn and cook for another 3-4 minutes until both sides are lightly golden brown.
- Remove the toast from the oven and gently rub one side with the sliced garlic.
- Serve the tapenade in a bowl with the crostini on the side OR assemble the crostini by spreading a layer of goat cheese, topped with tapenade and fresh basil.
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Here is what you will need to make this easy recipe:
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To Store: This is a great make-ahead recipe as it will keep in an airtight container in the fridge for up to 2 weeks! (These are my favorite airtight containers.)
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Planning a party? Check out these other delicious recipes:
- tarragon walnut pesto flatbread
- antipasto kabobs
- meat and cheese platter
- homemade basil pesto
- fruit and cheese platter
- spinach and artichoke dip
Not ready to make your own olive tapenade yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Olive Tapenade Crostini
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- 1 jar kalamata olives
- 5 green garlic stuffed olives
- 1 teaspoon anchovy paste
- 2 taplespoons capers
- juice from ½ lemon
- 2-3 tablespoons olive oil plus more for the crostini
- 1 large garlic clove sliced in half for the crostini
- 3 large basil leaves
- freshly ground black pepper
- French baguette
- diced tomatoes
- goat cheese or cream cheese
- Drain and rinse the olives with cool water.1 jar kalamata olives, 5 green garlic stuffed olives
- Add the olives, anchovy paste, capers, lemon juice and olive oil to a food processor. Chop until the mixture is a coarse paste.1 teaspoon anchovy paste, 2 taplespoons capers, juice from ½ lemon, 2-3 tablespoons olive oil
- Cut the bread on a diagonal. Brush each pieces with the olive oil on both sides.1 large garlic clove, French baguette
- Toast in a 375-degree oven for 4 minutes, then turn over and cook for another 4.
- Remove from the tray and allow to cool for 1 minute, then gently rub one side with the sliced garlic.
- Top the toast with goat cheese or cream cheese and that tapenade mixture. Add chopped basil and/or diced tomatoes and season with black pepper, if desired.3 large basil leaves, freshly ground black pepper, diced tomatoes, goat cheese or cream cheese
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Mr. Juggling Act is Italian through and through (well, and an eighth Irish, but for this post, let's just go with Italian, ok?) His grandparents were first generation Americans. His family loves Italian food. As mere teens when we dated, their family functions always opened my eyes to different kinds of foods and traditions. One of my favorites is their big Christmas Eve feast which includes the traditional red sauce with fish, (plus a regular sauce for those that don't care for it), cavatelli, lots of meatballs and braciola, all homemade of course. The sideboard is covered with lots of delicious appetizers - everything from the mandatory antipasto plate to shrimp cocktail.
Mr. Juggling Act's grandparents are getting older, and the festivities have been scaled back, and are usually held at someone else's house. And with our own little family living in another state now, and lots of obligations to see different family members, we aren't always able to make it Christmas Eve. This year, I thought I would make something that would remind Mr. Juggling Act of his Italian roots using olives and capers. I wanted to make something that's not necessarily what his grandparents make, but deliciously flavorful all the same.