Tapenade Crostini. Transfer the crostini to a platter and lightly rub the top of each slice with the garlic clove. Garnish tapenade with parsley, if desired; serve with crostini. I was trying to find a recipe to match the sun dried tomato tapenade we had at our favorite French restaurant.

Simple homemade tapenade pairs perfectly with goat cheese. To assemble: spread a thin layer of goat cheese on each crostini and top with about a teaspoon of tapenade mixture. I usually serve the tapenade plated with burrata on toasted crostini as well as alongside slices of red pepper for anyone gluten-free. You can cook Tapenade Crostini using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tapenade Crostini

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

This is a simple, all-year tapenade that works great for dinner parties. Be the first to review this recipe. MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving. Our food blogger Jerry James Stone shows us his recipe for a tapenade and red pepper crostini.

Tapenade Crostini instructions

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. 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].

Prep tips: The crostini and tapenade can be made a day or two ahead. Keep crostini in an airtight container at room Bring tapenade to room temperature. If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes. The Crostini with Tapenade recipe out of our category fruit-vegetable! These tapenade crostini are delightfully moreish and an ideal dinner party canapé.