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.

Tangy Greek Kalamata Olive Tapenade Crostini with Feta

Name: Tangy Greek Kalamata Olive Tapenade Crostini with Feta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Appetizer
Ingredients: 1 baguette; 3 tbsp olive oil; 1 cup pitted kalamata olives; 2 cloves garlic; 3 tbsp capers; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 1/4 tsp black pepper; 1/2 cup crumbled feta cheese; 1 tbsp fresh parsley

A Mediterranean delight for the perfect appetizer

Enjoy the robust flavors of kalamata olives paired with creamy feta on a crunchy crostini.

30 min
4
Easy

Ingredients

For the Crostini

1 baguette

sliced into 1/2 inch thick pieces

3 tbsp olive oil

for brushing

For the Tapenade

1 cup pitted kalamata olives

2 cloves garlic

minced

3 tbsp capers

rinsed

2 tbsp fresh lemon juice

1 tbsp olive oil

1/4 tsp black pepper

For the Topping

1/2 cup crumbled feta cheese

1 tbsp fresh parsley

chopped

Preparation

Marinating the Olives

Rinse and Dry Olives

Rinse the olives and pat dry.

Chop Olives

Chop olives roughly and place in a bowl.

Mix and Marinate

Mix in lemon juice, capers, and pepper. Allow to sit for 10 minutes.

Preparing the Crostini

Preheat Oven

Preheat your oven to 375°F (190°C).

Arrange Slices

Arrange baguette slices on a baking sheet.

Brush with Olive Oil

Brush each slice lightly with olive oil on both sides.

Sprinkle a tiny pinch of salt over the crostini before baking for extra flavor.

Cooking Process

Bake the Crostini

Bake the prepared crostini slices for 8-10 minutes or until golden brown.

Keep an eye on the crostini to prevent burning.

Mix the Tapenade

Combine the marinated olives, minced garlic, and olive oil in a food processor. Blend until coarsely chopped yet combined.

Assemble the Crostini

Spread a spoonful of tapenade on each warm crostini and top with crumbled feta and chopped parsley.

Plating & Serving