Mixed Olive Tapenade Crostini is a classic recipe that can be prepared quickly for a special appetizer.
Course Appetizer
Cuisine Finger Food
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 40Crostini
Calories 66kcal
Author Ginny McMeans
Ingredients
15ouncesblack olives - large pitted black olives - can, 12 to 15 ounces
21ounces weightgreen olives- green pimento olives 14 to 21 ounces in a jar
4tablespoonsExtra Virgin Olive Oil
2-3clovesgarlic- 2-3 depending on size
¼cuponion- chopped, white onion
1tablespooncapers
⅛teaspoonground black pepper
1loafItalian or French baguette - sliced, use gluten-free bread if needed
Instructions
Drain the liquid from both olive containers.
Finely chop the garlic. I use this cool little Mini Chopper
Put all of the ingredients in a food processor and pulse 2 to 5 times. You want little chunks as seen in the photos.
That is literally it!
Serve now, or refrigerate for later.
Notes
To Prepare the Crostini Toasts:Prepare the crostini toasts: Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy.Put the cookie sheet on the top shelf under the broiler. Don't do anything else. Just stand there and keep checking the bread and don't let them burn. It only takes a minute or two.After the toasts are lightly browned, remove from the oven. They are ready to use anytime. You can keep them in the refrigerator for later use too.