Crostini with Kalamata Olive Tapenade

When you are entertaining guests on your boat or at home, this Kalamata Olive Tapenade recipe is perfect!

These crostini with Kalamata olive tapenade are delicious and super easy to prepare. They are elegant enough for a cocktail party and hearty enough to feed your hungry boaters. You can make them in advance and they won’t get soggy!

I make these for family gatherings and other parties. If you don’t have time to make the tapenade yourself, simply buy pre-made tapenade and you are all set.  The key to my crostini is that I fry them in olive oil and butter. My father in law likes to eat just the bread with no toppings.

You can prepare these about an hour before serving or if you make them earlier, simply refrigerate and bring to room temperature before serving.

Enjoy!

Print Recipe

Crostini with Kalamata Olive Tapenade Yum

I fry my crostini in olive oil, but if you want to bake them that works too. Simply heat your oven at 400 degrees and place crostini on a baking sheet, sprinkled with olive oil and bake for about 5-7 minutes.

Course

Appetizer

Cuisine

Italian

Prep Time

15 minutes

Cook Time

5 minutes

Servings

people

Ingredients

• 1 large French baguette, sliced into 1/2" slices about 36" long
• 1/2 cup extra virgin olive oil
• 1/2 cup salted butter, melted
• 1 tsp garlic salt
• 1 tsp crushed red pepper flakes
• 1 15oz jar Kalamata olives, pitted, drained
• 1 tbsp extra virgin olive oil
• 1/4 tsp dried oregano
• 1 clove garlic, minced
• 8 oz mascarpone cheese you could use cream cheese too
• 6-8 leaves fresh basil, ribboned

Course Appetizer Cuisine Italian Prep Time 15 minutes Cook Time 5 minutes Servings people Ingredients 1 large French baguette, sliced into 1/2" slices about 36" long 1/2 cup extra virgin olive oil 1/2 cup salted butter, melted 1 tsp garlic salt 1 tsp crushed red pepper flakes 1 15oz jar Kalamata olives, pitted, drained 1 tbsp extra virgin olive oil 1/4 tsp dried oregano 1 clove garlic, minced 8 oz mascarpone cheese you could use cream cheese too 6-8 leaves fresh basil, ribboned

Instructions

1. Mix olive oil with melted butter, garlic salt and red pepper flakes. Heat a large non-stick skillet over medium high. Using a pastry brush, coat each side of the baguette slices with olive oil mixture and place in pan. Fry on each side until golden, about two minutes each side. Be careful not to scorch them. Remove crostini onto a paper towel lined plate and continue with remaining bread.
2. Dice the Kalamata olives. Mix with garlic, oregano and olive oil. Set aside. Spread a spoonful of the mascarpone cheese on each crostini, top with tapenade and garnish with basil ribbons. Serve at room temperature.

   

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