Print

Stunning Rosemary Olive Tapenade Crostini in 15 minutes

Rosemary Olive Tapenade Crostini
Print Recipe

Make this simple yet elegant Rosemary Olive Tapenade Crostini. It is the perfect appetizer to share and brings a little taste of Sunday Flavor to your gathering.

Ingredients

Scale
  • 1 cup mixed olives (Kalamata, green), pitted
  • 2 cloves garlic
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper to taste
  • 1 baguette, sliced into 1/2-inch rounds
  • Olive oil for brushing

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the olives, garlic, rosemary, capers, and lemon juice in a food processor.
  3. Pulse the mixture until it forms a coarse paste. Do not over-process.
  4. Slowly drizzle in the 1/4 cup of olive oil while pulsing until just combined.
  5. Season the tapenade with black pepper. Taste and adjust seasoning if needed.
  6. Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
  7. Bake for 8 to 10 minutes, flipping halfway through, until the crostini are golden brown and crisp.
  8. Let the crostini cool slightly.
  9. Spoon a small amount of the rosemary olive tapenade onto each crostini.
  10. Serve immediately and enjoy your moment of Sunday Flavor.

Notes

  • Use good quality olives for the best flavor in your tapenade.
  • You can make the tapenade a day ahead and store it in the refrigerator. Bring it to room temperature before serving.
  • If you do not have a food processor, you can finely chop all the tapenade ingredients by hand.

Nutrition

Find it online: https://sundayflavor.com/rosemary-olive-tapenade-crostini-recipe/