Tangy Greek Kalamata Olive Tapenade Crostini with Feta
Enjoy the robust flavors of kalamata olives paired with creamy feta on a crunchy crostini.

Preparation
Get these tasks done before you start cooking.
Marinating the Olives
- 1
Rinse and Dry Olives
Rinse the olives and pat dry.
- 2
Chop Olives
Chop olives roughly and place in a bowl.
- 3
Mix and Marinate
Mix in lemon juice, capers, and pepper. Allow to sit for 10 minutes.
Preparing the Crostini
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Arrange Slices
Arrange baguette slices on a baking sheet.
- 3
Brush with Olive Oil
Brush each slice lightly with olive oil on both sides.
Tip: Sprinkle a tiny pinch of salt over the crostini before baking for extra flavor.
How to Make Tangy Greek Kalamata Olive Tapenade Crostini with Feta
Total time: 40 min · Yields 4 servings
- 1
Bake the Crostini
Bake the prepared crostini slices for 8-10 minutes or until golden brown.
- 2
Mix the Tapenade
Combine the marinated olives, minced garlic, and olive oil in a food processor. Blend until coarsely chopped yet combined.
- 3
Assemble the Crostini
Spread a spoonful of tapenade on each warm crostini and top with crumbled feta and chopped parsley.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftover tapenade in an airtight container in the fridge for up to 1 week.
Can I make this ahead?
Yes, you can prepare the tapenade a day ahead and store it in the fridge.
Can I use different olives?
Yes, mixed olives or green olives can also provide a unique flavor.
What if I’m out of baguette?
Use crackers or pita chips as a substitute for an equally tasty option.
Is there a vegan alternative?
Substitute the feta with a vegan cheese or simply omit it.
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