Olive Tapenade Crostini… One of my favorite holiday appetizer recipes!
This Olive Tapenade Crostini is definitely holiday party worthy. I made it for the family in Dallas last week, and it was a party pleaser for sure.
The Mezzetta Kalamata Olives (of which I’m a HUGE fan!) and green olives combined with capers, fresh rosemary, lemon juice with a roasted red pepper garnish on top is really a winning combination of ingredients. The tapenade is absolutely perfect atop a crostini, but would also be amazing on a panini or on a piece of fish or chicken. And it makes a pretty appetizer, too!
Olive Tapenade Crostini
2015-11-29 12:17:04
Serves 12
Prep Time
12 min
Cook Time
18 min
Total Time
30 min
Ingredients
- TAPENADE
- 1/2 cup pitted black olives (kalamata)
- 1/2 cup pitted green olives
- 2 cloves garlic, chopped
- 2 Tbsp capers
- 1 jar roasted red peppers, chopped finely
- 1 Tbsp fresh rosemary, chopped
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- Salt and pepper to taste
- CROSTINI
- 1 thin, good quality baguette, sliced about ¼ inch thick
- ½ cup extra virgin olive oil
- Sea salt
- Freshly ground black pepper
Instructions
- Combine all ingredients in a food processor and process just enough to chop finely
- Refrigerate for one hour or more
- For the crostini, preheat oven to 350˚F
- Place baguette slices on prepared pans
- Brush lightly with oil
- Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)
- Bake for 14-18 minutes or until golden, rotating pans halfway through baking time
- Top crostini with tapenade and garnish with roasted red pepper
Tabler Party of Two https://www.tablerpartyoftwo.com/
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