Description
A classic Mediterranean appetizer featuring a savory black olive tapenade served on crisp, garlicky crostini. This easy-to-make recipe blends pitted black olives, capers, anchovies, garlic, and fresh herbs into a flavorful coarse paste, perfect for entertaining or a delicious snack.
Ingredients
Scale
Tapenade
- 2 cups pitted black olives (Kalamata or Niçoise)
- 2 tablespoons drained capers
- 4 anchovy fillets in oil, drained (optional)
- 2 cloves garlic, peeled
- 2 tablespoons fresh parsley leaves
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
Crostini
- 1 baguette, sliced into 1/2-inch rounds
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, halved (for rubbing)
Instructions
- Preheat oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even baking of the crostini.
- Prepare crostini: Arrange the sliced baguette rounds on a baking sheet. Brush both sides lightly with 2 tablespoons of extra-virgin olive oil to help them crisp up nicely in the oven.
- Bake crostini: Place the baking sheet in the oven and bake the slices for 8 to 10 minutes, flipping halfway through the baking time, until they are golden brown and crisp. Once baked, remove from the oven and immediately rub the cut side of a halved garlic clove over each crostini to infuse with garlicky flavor. Allow to cool.
- Process tapenade ingredients: In a food processor, combine 2 cups of pitted black olives, 2 tablespoons of drained capers, 4 drained anchovy fillets (if using), 2 peeled garlic cloves, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh lemon juice, and 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme). Pulse the mixture until coarsely chopped.
- Incorporate olive oil: With the food processor running, slowly drizzle in 1/4 cup extra-virgin olive oil until the mixture forms a coarse paste. Use a spatula to scrape down the sides as necessary to ensure even blending.
- Season tapenade: Taste the tapenade and adjust seasoning by adding freshly ground black pepper and additional lemon juice if desired for enhanced brightness.
- Serve: Transfer the tapenade to a serving dish and serve alongside the prepared crostini for guests to spoon on top and enjoy.
Notes
- Anchovies add a rich umami depth but are optional for those who prefer a vegetarian version.
- The crostini can be made a few hours in advance and stored in an airtight container to retain crispness.
- Use good quality extra-virgin olive oil for the best flavor in both the tapenade and the crostini.
- For a smoother tapenade, blend longer until a finer paste forms; for chunkier texture, pulse less.
- Serve this appetizer chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Keywords: black olive tapenade, crostini appetizer, Mediterranean snack, olive spread, easy appetizer, party appetizer
