Tapenade Crostini

An olive spread that is easy to make for a party appetizer. Make the tapenade in advance and all you have to do is toast the baguette slices come party time. For those that like black olives, it’s a hit.


  1. 1 cup pitted “mixed” color olives (kalamata olives)
  2. 2 Tbs capers
  3. 1 anchovy fillet rinsed or a paste (optional)
  4. 1 small clove garlic minced
  5. 3 fresh basil leaves coarsely chopped
  6. 1 Tbs lemon juice
  7. 2 Tbs extra-virgin olive oil
  8. 1 loaf baguette bread sliced


  1. Rinse the olives thoroughly in water In a bowl for the food processor or in a blender combine all the ingredients
  2. Process these ingredients for 1 minute Stop and scrape down the sides of the bowl Drizzle in a little more olive oil Continue processing until the mixture becomes paste like
  3. Change Transfer to a bowl or container cover and chill
  4. Slice the baguette in 1/4 inch slices (slight angle) Place pieces on a baking sheet and drizzle with olive oil Bake or “toast” under the broiler for ~2 minutes Keep an eye on them
  5. Remove the sheet from the oven and place the toasted slices on a platter Top with the tapenade garnish and serve I use tomato slices for a garnish that can also be used to top the crostini bread

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