Olive Tapenade Crostini
A simple and delicious appetizer great for entertaining using olives and capers.
Servings 10
Equipment
- Bread Knife
Ingredients
- 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
Optional Ingredients
- diced tomatoes
- goat cheese or cream cheese
Instructions
Tapenade
- 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
Crostini
- 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
Notes
Serving
The great thing about this tapenade is you can serve it a variety of ways. For a quick make ahead version, you can throw this together up to 2 days ahead, including the crostini. Serve the tapenade in a bowl alongside the crostini and your antipasto plate. Guests can add items from the antipasto like roasted red peppers or cheeses, as desired. This works great for a large group.
For a more polished appetizer (and a smaller party), spread each crostini with about 1 teaspoon of goat cheese, or, if you prefer, cream cheese spread. Put in a 350-degree oven until the cheese is warm - about 3-5 minutes. Top with the tapenade and a bit of basil (chopped as a chiffonade). These would also be tasty with some diced tomato on top to brighten up the flavor.