Olive and Garlic Tapenade Crostini

Olive and Garlic Tapenade Crostini

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

These Mediterranean-inspired Crostini are served with an olive and garlic tapenade made with fresh chives, parsley and thyme. Serve this rustic appetizer with a bottle of Napa Cabernet.


  • Tapenade:
  • 1 cup pitted Kalamata olives
  • 1 shallot, chopped fine
  • 1 clove garlic, chopped
  • 1 anchovy filet
  • Zest of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoons finely chopped fresh chives
  • 1 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh thyme leaves, chopped
  • Lemon juice to taste
  • Salt and freshly ground black pepper
  • Crostini:
  • 1/2 sourdough baguette, cut on the bias into 2-inch-long crostini
  • Olive oil for brushing
  • Salt and freshly ground black pepper
  • 1 clove garlic, halved
  • Extra-virgin olive oil


  1. Prepare a grill pan on medium-high heat.
  2. Place the olives, shallot, garlic, anchovy, lemon zest, olive oil, chives, parsley, thyme, a few pinches of salt and pepper and some lemon juice to taste into a food processor and blend until smooth.
  3. Thoroughly brush the slices of bread on both sides with some olive oil and then sprinkle with salt and pepper. Place the bread onto the grill pan for 40 seconds and then remove and rub with the cut side of the garlic clove.
  4. Spoon the olive tapenade onto each slice and serve drizzled with some extra-virgin olive oil.

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