Ingredients
- 0.5 cup, pitted Green Olives
- 0.3 cup, pitted Black Olives
- 0.25 cup, chopped Jarred Red Pepper
- 0.25 cup Walnuts
- 1 Lemon
- 2 Tablespoons Extra Virgin Olive Oil
- 0.25 teaspoon Salt
- 1, sliced Baguette
- 1 teaspoon Fresh Thyme
Directions
Perfectly salty and briney olive tapenade crostini for your next gathering!
As a bread lover, I almost always have a hand-held baguette with a topping offering when friends or family come around.
The holiday season is no different but instead of cheese, I much prefer a savory, packed with flavor and colorful delight of a tapenade.
Tapendade is a French word and refers to a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives.
A buttery green olive is my go-to but for a tapenade I like to mix the green with a darker olive and add marinated peppers for color and a touch of sweetness.
My favorite green olives are castelvetrano and frescatrano.
If black olives are not for you, use kalamata instead.
I make my life easier by buying pitted olives for this recipe.
For added texture, and once again flavor, walnuts are also added.
To cut through the saltiness, a rich olive oil is added to the mix alongside fresh lemon zest.
A few tips that are noteworthy – drain the olives before adding to your food processor as the brine can be very salty.
Wash and dry you lemon well as fresh lemon zest is used in this recipe.
Do not skip the lemon zest, it makes a big flavor impact in this dish.
Using a high quality extra virgin olive oil is recommended.
When buying extra virgin olive oil, I recommend a dark glass bottle that is single origin and not a blend.
For the jarred red bell pepper, use a brand you like.
I personally love a sweeter variety like a cherry pepper or peppadews for this recipe.
Please leave your review for this olive tapenade crostini recipe below.
For other comments or questions, please send me a direct message via Instagram.
Steps
1 Done | Toast The Baguette & Make the TapedandeSlice your baguette and place onto a large baking sheet. Drizzle with a bit of olive oil then toast in a 350°F oven for 5-8 minutes. To a food processor add the pitted green and black olives, chopped roasted pepper, walnuts, the zest and juice of a lemon juice and just a small pinch of salt. Start out by adding only about an 8th of a teaspoon of salt as olives are salty. Pulse to process until chopped but still coarse. Transfer the mixture into a bowl then add extra virgin olive oil. Using a spoon, mix to combine. Taste and add more salt if needed. |
2 Done | Garnish & ServeSpoon the olive tapenade mixture onto the toasted baguette slices then garnish with lemon zest and fresh thyme leaves, if desired. |
