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Olive Tapenade Crostini: 25-Minute Marvel

Olive Tapenade Crostini
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Quick and easy Olive Tapenade Crostini, a perfect appetizer for entertaining with a Mediterranean flair.

Ingredients

Scale
  • 1 baguette, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 cup pitted Kalamata olives, drained
  • 2 tablespoons capers, drained
  • 2 anchovy fillets, rinsed and patted dry
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Arrange baguette slices on a baking sheet. Brush both sides with olive oil.
  3. Bake for 8-10 minutes, or until lightly golden and crisp.
  4. While the bread toasts, combine olives, capers, anchovy fillets, minced garlic, and lemon juice in a food processor.
  5. Pulse until a coarse paste forms.
  6. Stir in chopped parsley.
  7. Season with salt and pepper to taste.
  8. Spoon the tapenade onto the toasted baguette slices.
  9. Serve immediately.

Notes

  • For a stronger anchovy flavor, add another fillet.
  • If you don’t have anchovies, you can omit them, but they add a unique savory depth.
  • Fresh parsley can be substituted with dried parsley, but use less.
  • Other olive varieties can be used, but Kalamata olives provide the best flavor for this recipe.

Nutrition

Find it online: https://savorandpin.com/olive-tapenade-crostini-appetizer/