One bite of this Olive Tapenade Crostini and you’re instantly transported to a sun-soaked patio somewhere along the Mediterranean coast, with briny olives, tangy capers, and sweet sun-dried tomatoes all piled onto crisp, golden toast.

This Olive Tapenade Crostini recipe is one of those effortlessly elegant appetizers that comes together in five minutes flat, no cooking required. It’s bursting with bold, briny flavor thanks to the Kalamata olives, capers, and sun-dried tomatoes, and the food processor does all the heavy lifting for you.

Helpful Tips

Rinse your capers first: Capers are packed in a salty brine, so giving them a quick rinse keeps the tapenade from tasting overly salty.
Pulse, don’t puree: Stop the food processor while the mixture still has some texture, since a coarse, chunky paste has much more character than a smooth puree.
Toast the baguette just before serving: Crostini are at their best when freshly toasted and still slightly warm, so hold off on toasting until you’re ready to assemble and serve.

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Olive Tapenade Crostinis

One bite of this Olive Tapenade Crostini and you're instantly transported to a sun-soaked patio somewhere along the Mediterranean coast, with briny olives, tangy capers, and sweet sun-dried tomatoes all piled onto crisp, golden toast.

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Prep Time 5

Total Time 5

Course Appetizer

Cuisine American

Servings Crostini

Calories 63 kcal

Ingredients

1 cup Kalamata olives pitted
4 oil-packed sun-dried tomatoes
2 tablespoons capers
2 cloves garlic minced
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon fresh thyme
1/2 teaspoon black pepper
1 baguette sliced and toasted

Instructions

Blend all of the ingredients (except the baguette) in a food processor until it resembles a coarse paste. Serve it spread on crostini.

Nutrition

Calories: 63kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 229mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 1mgCalcium: 21mgIron: 1mg

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