How to make Olive Tapenade | Recipe | Ain't Too Proud To Meg (2024)

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As you know, I’ve been on a sweet crostini craze lately, so it may come as a shock to you that there are no roasted or smashed fruits in this recipe! Olives are a classic, salty appetizer food, so I broke out my food processor and whipped up this insanely easy Kalamata tapenade. You can put it on basically anything and it’s super easy to serve–all you have to do is throw it in a bowl and put out your favorite crackers (and some mozzarella balls if you’re feeling extra). But for this recipe, I took it a step further and added it to my collection of crostini! The mild creaminess of the baked brie pairs perfectly with the saltiness of the tapenade.

If you’re in a savory mood and olives aren’t your thing, try my Burrata and Prosciutto Crostini, Waldorf Crostini or make my homemade bruschetta recipe (found in my passover post). For bonus points, serve your savory crostini alongside something a little sweeter, like my Roasted Grape Crostini, Strawberry Brie Salad, Fig and Honey Crostini, or Smashed Blackberry and Brie Crostini.

How To Make This Crostini

This crostini is insanely easy and just as delicious. Add the tapenade to prepared crostini and serve as a fancy hors d’oeuvre or serve it like a dip and let guests top their own crostini.

For the Tapenade

• 1 1/2 cups pitted kalamata olives, drained

• 1 1/2 tablespoons capers, drained

• 2 tablespoons coarsely chopped parsley

• 1 1/2 cloves garlic, chopped

• Pinch of kosher salt

• 1/2 teaspoon freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

For the Crostini

• 1 large baguette, cut into even slices

• Extra-virgin olive oil, to taste

• Kosher salt and freshly ground black pepper, to taste

• 1 7-ounce Supreme Brie oval, sliced

Put It All Together

Check out this video tutorial for the step-by-step!

• Add the olives, capers, parsley, garlic, salt, and pepper to a food processor and pulse 2 to 3 times, or until coarsely chopped. Drizzle over the olive oil and pulse 2 to 3 times more, scraping down the sides, until evenly combined.

• Set the broiler to low.

• On a baking sheet, lay out the baguette slices and drizzle with olive oil and season with salt and pepper on both sides. Broil until golden brown, 1 to 2 minutes per side. Remove from the oven and add a slice of brie to each slice of bread. Return to the oven and broil for 2 minutes more, or until the cheese is melty.

• Place the crostini on a serving platter and top each with a spoonful of tapenade. Serve any remaining tapenade in a bowl with crostini and/or crackers on the side.

What Exactly is Tapenade?

Tapenade is peak mediterranean. It’s a classic from Provence, a southeastern region of France that borders the mediterranean sea. Tapenade has evolved from the French name for caper buds, which is tapeno. Why, you ask? Legend has it that in ancient times, capers were preserved in olive oil to be eaten later. When they re-emerged, it would be as an aromatic mush–sound familiar? Traditionally, tapenade is made from black olives, but recipes have evolved over the years to include the flavors of green and kalamata olives, among others. People even started making “tapenades” out of totally different fruits and veggies altogether–ever seen a sun dried tomato or sweet onion tapenade? Yum! No matter what’s in your tapenade, no one can deny the delicious saltiness of this ancient hors d’oeuvres.

Show Me Your Crostini!

I hope this post inspires you to create delicious recipes. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg and #CrostiniContent so I can see and share!

And, If you liked this recipe, please rate and review.

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