Olive Tapenade Crostinis
Chopped Kalamata and Castelvetrano olives mixed with capers, garlic, and olive oil then spread on crispy bread slices.
servings: 4
total time: 20 minutes
recipe by: Frankie
Ingredients
- THE CROSTINIS:
- 1 french baguette
- 2 to 3 TBSP olive oil
- THE TAPENADE:
- 1 cup pitted Castelvetrano olives
- 1/2 cup pitted Kalamata olives
- 1 TBSP capers
- 1 garlic clove, peeled
- 3 TBSP olive oil
- 1 TBSP fresh lemon juice
- 1/8 tsp freshly ground black pepper
Cool Tools For Your Kitchen
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- SEE ON AMAZON
Brabantia Fall Front Steel Bread Box - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Stainless Steel Mixing bowl Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Ultra Cuisine Cooling/Baking Rack - SEE ON AMAZON
Stainless Steel Mixing bowl Set - SEE ON AMAZON
Rubbermaid Stainless Steel Oven Thermometer - SEE ON AMAZON
Home Styles Kitchen Cart with Stainless Steel Top - SEE ON AMAZON
5-Shelf Adjustable, Heavy Duty Storage Shelving Unit - SEE MORE
Directions
- Preheat the oven to 425°F.
- Slice the bread into roughly 1/2-inch thick slices and place them on a large baking sheet.
- Brush the tops of the bread evenly with olive oil then bake in the preheated oven until lightly browned and crisp, 5 to 7 minutes.
- Take the bread out if the oven and set aside.
- Use a sharp knife to finely chop the olives, capers, and garlic (or use can pulse them in a food processor a few times until finely chopped) then place them in a bowl.
- Stir in the 3 TBSP of olive oil, the lemon juice, and the black pepper until well combined.
- Spread the olive mixture on the bread slices and serve.
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