Black Olive Tapenade Crostini

A festive, savory Mediterranean spread of briny black olives blended with capers, anchovies, and herbs, served atop crisp, golden crostini perfect for sharing at your New Years Eve celebration.

This tapenade quickly became a favorite at our holiday parties, impressing guests with its bold flavors and elegant simplicity.

Ingredients

• Black Olive Tapenade: 2 cups pitted black olives (Kalamata or Niçoise preferred), 2 tablespoons capers drained, 4 anchovy fillets in oil drained (optional for vegetarian omit for vegan), 2 cloves garlic peeled, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh lemon juice, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 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

Step 1:

Preheat the oven to 400°F (200°C).

Step 2:

Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.

Step 3:

Bake for 8 to 10 minutes turning halfway until golden and crisp. Remove from oven and rub the top of each crostini with the cut side of the garlic clove. Set aside to cool.

Step 4:

In a food processor combine the black olives capers anchovy fillets (if using) garlic parsley lemon juice and thyme. Pulse several times until coarsely chopped.

Step 5:

With the processor running slowly drizzle in the olive oil until the mixture becomes a coarse paste. Scrape down the sides as needed.

Step 6:

Season to taste with black pepper and adjust lemon juice if desired.

Step 7:

Transfer tapenade to a serving bowl. Serve with prepared crostini.

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Our family loves gathering around the table with this tapenade as the perfect appetizer that sparks conversations and celebrations.

Serving Suggestions

Pair with a crisp sparkling wine or dry rosé for a delightful contrast to the savory flavors.

Storage Tips

Store tapenade in an airtight container in the refrigerator for up to one week.

Allergen Info

Contains gluten from the baguette and fish from anchovies. Substitute gluten-free bread and omit anchovies for dietary preferences.

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This tapenade is sure to become a staple in your appetizer repertoire, delivering bold flavors with minimal effort.

Recipe FAQs

→ What type of olives work best for this tapenade?

Kalamata or Niçoise olives are preferred for their rich, briny flavor which balances well with the other ingredients.

→ How should the crostini be prepared for optimal texture?

Slice a baguette into rounds, brush them with olive oil, and bake at 400°F until golden and crisp. Rubbing garlic on top adds extra aroma.

→ Can the anchovies be omitted?

Yes, for a vegetarian or vegan option, omit anchovies and consider adding miso paste or soy sauce for depth.

→ How long can crostini be stored before serving?

Crostini can be prepared up to a day in advance and stored in an airtight container to maintain crispness.

→ What drinks pair well with this tapenade and crostini?

Crisp sparkling wines or dry rosés complement the savory and briny flavors beautifully.

→ Is fresh or dried thyme preferred in this blend?

Fresh thyme offers a brighter flavor, but dried thyme can be used as a suitable alternative.