Recipes › Appetizer › Olive Tapenade Crostini Recipe

Olive Tapenade Crostini Recipe

Recipe by Pedro M. A. Neves

Olive tapenade crostini is a quintessential Italian appetizer featuring toasted bread slices topped with a rich, briny paste of Kalamata olives, capers, and anchovies. This Provençal-inspired dish delivers bold Mediterranean flavors in an elegant, bite-sized format perfect for entertaining. The combination of salty, umami-forward tapenade with crispy crostini provides an excellent start to any meal.

Ingredients

• 1 baguette, sliced into ¼-inch (6 mm) rounds
• 3 tablespoons (45 ml) extra virgin olive oil, divided
• 200 g (1½ cups) pitted Kalamata olives
• 2 tablespoons (30 g) nonpareil capers, drained
• 4 anchovy fillets packed in oil, drained
• 1 garlic clove, minced
• 1 tablespoon (15 ml) fresh lemon juice
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 2 tablespoons (8 g) fresh parsley, finely chopped
• Salt to taste

Instructions

1. Preheat oven to 200°C (400°F). Arrange baguette slices on a large baking sheet in a single layer.

2. Brush both sides of each slice lightly with 2 tablespoons (30 ml) of extra virgin olive oil using a pastry brush.

3. Bake for 8-10 minutes until the crostini are golden and crispy, stirring halfway through for even browning.

4. While crostini cool, combine Kalamata olives, capers, and anchovies in a food processor.

5. Add minced garlic, lemon juice, dried oregano, and black pepper, then pulse 6-8 times until the mixture reaches a chunky, spreadable consistency—not completely smooth.

6. Transfer the tapenade to a bowl and stir in the remaining 1 tablespoon (15 ml) of olive oil and fresh parsley. Taste and adjust salt as needed.

7. Once crostini have cooled slightly, spoon approximately 1 teaspoon (5 ml) of tapenade onto each slice, spreading gently with the back of the spoon.

8. Arrange the finished crostini on a serving platter and serve at room temperature.

Substitutions

• Substitute Kalamata olives with green Castelvetrano olives for a milder, buttery flavor
• Replace anchovies with an extra tablespoon of capers and ½ teaspoon of miso paste for umami depth without fishiness
• Use gluten-free crostini or sliced crackers for a gluten-free version
• Substitute fresh lemon juice with red wine vinegar for a deeper, earthier note

Tips

• Prepare the tapenade up to 2 days ahead and store in an airtight container in the refrigerator; assemble crostini no more than 1 hour before serving to prevent sogginess
• Pit your own olives by gently crushing them with the side of a knife for fresher, more flavorful results than pre-pitted varieties
• Pulse the tapenade only until chunky—over-processing creates a dull, muddy paste lacking textural appeal

While olive tapenade originates in Provence, France, crostini as a serving vehicle is deeply Italian, representing the Mediterranean tradition of transforming simple bread into an elegant vehicle for seasonal ingredients. This fusion appetizer exemplifies modern Italian entertaining, combining rustic preparation with refined presentation.

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