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These Olive Crostini make a perfect EASY party appetizer! Sliced baguette topped with olive, garlic, cheese spread, and toasted in the oven.
Photography Credit:Elise Bauer
Here is a quick and easy appetizer, tasty and fun to make. Preparing these today for an afternoon barbecue I was assisted by my sous-chef Alden, of Carlisle, Massachusetts.
Aldie is just about 6 years old and loves to help out; she is especially good helping me find things in an unfamiliar kitchen, opening cans of olives with the can opener, spreading olive paste on baguette slices, and serving the finished work to her guests. Thanks Alden and thank you Heidi (Alden’s mom) for the recipe!
Olive Crostini Recipe
- 1/2 cup black olives, pitted
- 1/2 cup green olives with pimientos
- 2 medium cloves garlic
- 1/2 cup fresh grated Parmesan cheese
- 4 Tbsp butter
- 2 Tbsp extra virgin olive oil
- 1/2 cup Monterey jack cheese, grated
- 1/4 cup fresh parsley, chopped
- 1 baguette
1 Make olive mixture: Chop the olives in a food processor. Transfer to medium bowl. With machine running, drop garlic through the feed tube of the food processor and mince.
Add Parmesan, butter, and olive oil, and process into a paste. Add butter mixture to bowl with olives. Fold in jack cheese and parsley.
2 Cut baguette into thin slices and spread each slice generously with olive mixture.
3 Broil: Cook under broiler until bubbly and lightly browned - about 2 minutes.
Serve right out of oven. Helps to make olive mixture in advance and spread right before you put in the oven.
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The original recipe for this party appetizer was shared with us in 1994 from At Your Service catering company. We’ve updated it with a few ingredient substitutions to make it vegan.
1/2 cup ripe, pitted black olives
1/2 cup green olives with pimiento
1 teaspoon fresh thyme leaves, de-stemmed
1/3 cup nutritional yeast flakes
3 tablespoons vegan margarine (we used Earth Balance)
1/2 cup Daiya pepperjack style vegan shreds
1/4 cup chopped fresh parsley
In the bowl of a food processor fitted with a metal blade, coarsely chop black and green olives transfer to a medium bowl. With the motor running, drop peeled garlic cloves through feed tube into food processor process until minced. Add thyme, nutritional yeast, margarine and olive oil process into a paste. Add a little more oil if mixture seems dry add to olive mixture and mix well. Fold in pepperjack shreds and parsley.
Cut baguette into thin slices. Spread each slice liberally with olive mixture. Broil until bubbly and lightly browned, 3 to 5 minutes. Serve immediately.
Slice the cherry tomato. Chop up the basil leaves. In a bowl combine olives, chopped garlic, basil leaves and olive oil.
Toast the bread till crisp. Remove and spoon the olive and tomato topping on this crisp bread. Sprinkle parmesan cheese.
Chef Kunal Kapur
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- Crostini will keep in an airtight container or ziploc bag at room temperature for up to three days.
- Yes. To freeze crostini, slice the bread and lightly oil both sides. Then place in an airtight container in the freezer (before baking). When ready to serve, you can bake them without thawing in a 400-degree oven for about 10 minutes.
- You can also freeze baked crostini and reheat them in a similar fashion.
- Frozen crostini will keep for up to three months.
Bruschetta and Crostini Recipes
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Tips and FAQ
What kind of olives do you recommend? I start with pitted kalamatas and good green olives. I love to add some oil cured olives, but that usually means pitting the olives. Many markets now have olive bars, and this is a great way to get a variety of olives without buying several jars.
Do I have to use sherry vinegar? I love the smooth, mellow flavor of sherry vinegar. A good quality wine or champagne vinegar will work. Avoid cheap, acidic vinegars.
What cheeses do you recommend? As mentioned in the post, on this day we used fresh mozzarella slices on some, and spread softened chèvre on others. Manchego is another good option. Be adventurous!
Is tapenade healthy? Not really. I'm being transparent. We practice "all things in moderation" at Andersen casa, and this mixed olive tapenade crostini is a treat rather than a regular item on the menu. Olives are high in sodium and fats.
A Short Toast
Turn pre-sliced mini cocktail bread into crostini for a crowd.
Roasted Pepper-Goat Cheese
Mix 1/4 cup chopped roasted red peppers, 2 tablespoons chopped kalamata olives and 1 tablespoon each pine nuts, chopped parsley and olive oil season with salt and pepper. Rub 12 hot toasted slices cocktail bread with a halved garlic clove. Top with the red pepper mixture and 2 ounces crumbled goat cheese. Drizzle with olive oil and season with pepper.
Brie and Fig
Top 12 slices toasted sourdough cocktail bread with sliced fresh figs and sliced brie cheese. Drizzle with honey and sprinkle with coarsely ground mixed peppercorns.
Crispy Brussels Sprouts
Working in batches, fry the leaves from 8 ounces Brussels sprouts in 2 inches 360 degrees F vegetable oil until crisp, 30 seconds. Transfer to a rack season with salt. Mix one 5-ounce package garlic-herb cheese spread with 1 teaspoon lemon zest spread on 12 slices toasted sourdough cocktail bread. Top with the Brussels sprouts and pomegranate seeds.
Gently mash 1/2 stick softened butter with 1 ounce black caviar and 1 teaspoon vodka. Spread on 12 slices toasted pumpernickel cocktail bread. Finely chop 2 hard-boiled eggs and sprinkle on the bread top with chopped chives.
Miso Sweet Potato
Whisk 2 tablespoons white miso paste, 4 teaspoons honey and 3/4 teaspoon sesame oil. Microwave 2 sweet potatoes (pierced with a fork) 8 minutes let cool. Scoop out the flesh mash with 2 tablespoons butter and 1 tablespoon of the miso honey. Spread on 16 slices toasted cocktail bread. Top with the remaining miso honey broil until charred, 1 minute. Top with scallions, toasted sesame seeds and Sriracha.
Broccoli Rabe and Ricotta Salata
Heat 3 tablespoons olive oil and 2 crushed garlic cloves in a large skillet over medium-high heat. Stir in 8 ounces chopped blanched broccoli rabe and cook until softened season with salt. Stir in 1 tablespoon chopped pickled cherry peppers. Divide among 12 slices toasted sourdough cocktail bread. Top with grated ricotta salata and lemon zest.
Mix 1/2 pound lump crabmeat, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice and a pinch each of mustard powder, cayenne and salt. Spread on 12 slices toasted sourdough cocktail bread. Top with shredded white cheddar and broil until bubbling. Sprinkle with paprika and chopped parsley.
Season one 10-ounce sirloin steak with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side. Let rest, then thinly slice. Whisk 3 tablespoons mayonnaise, 2 tablespoons red curry paste and 1 teaspoon each lime zest, lime juice and fish sauce spread on 12 slices toasted cocktail bread. Top with the steak, the remaining curry mayonnaise, cilantro and sliced red chiles.
Smoked Salmon BLT
Toss 2 cups cherry tomatoes with 1 tablespoon olive oil on a baking sheet season with salt and pepper. Broil until charred, about 10 minutes. Mash 1/2 avocado with 2 teaspoons lemon juice season with salt. Spread the avocado on 12 slices toasted cocktail bread. Top with lettuce, smoked salmon, the tomatoes and crumbled bacon.
Toss 2 diced cooked beets with 2 teaspoons each white wine vinegar and honey, 1 teaspoon za&rsquoatar spice mix, 1 tablespoon olive oil and a pinch of salt. Spread plain Greek yogurt or labneh (thicker strained yogurt) on 12 slices toasted pumpernickel cocktail bread. Top with the beet salad, chopped cilantro and a pinch of za&rsquoatar.
Pate with Mustard Butter
Mash 1/2 stick softened butter with 1 tablespoon whole-grain mustard and 1 teaspoon dijon mustard. Spread on 12 slices toasted sourdough cocktail bread. Top with sliced pate. Combine 2 tablespoons chopped parsley, 1 tablespoon each chopped cornichons, minced shallot and capers and 1 teaspoon each lemon juice and olive oil season with salt and pepper. Spoon over the pate.
Cheddar and Cranberry Chutney
Simmer 3/4 cup apple cider, 1 chopped peeled pear, 1/4 cup chopped dried cranberries, 2 tablespoons chopped crystallized ginger, 2 thyme sprigs and 2 tablespoons cider vinegar, 15 minutes. Season with salt and pepper let cool. Stir in 1/4 cup chopped walnuts and 2 tablespoons chopped parsley. Top 16 slices toasted cocktail bread with sliced cheddar. Bake at 350 degrees F until melted. Top with the chutney.
Creme Fraiche and Shrimp
Halve 4 ounces cooked shrimp lengthwise. Mix 2 tablespoons creme fraiche, the juice of 1/2 lemon and a pinch of salt. Spread 12 slices toasted rye cocktail bread with softened salted butter, then with the creme fraiche. Top with sliced Persian cucumbers, flaky sea salt and 1 shrimp half. Sprinkle with chopped chives and dill.
Artichoke, Arugula and Prosciutto
Cook one 9-ounce box frozen artichoke hearts in a saucepan with 1/2 cup salted water and 2 tablespoons each white wine and olive oil, 10 minutes. Let cool slightly, then transfer to a food processor. Puree with 4 ounces cream cheese and 1 tablespoon lemon juice. Spread on 18 to 24 slices toasted cocktail bread. Top with baby arugula and prosciutto. Drizzle with olive oil and season with pepper.
How to Make Olive Bruschetta
First things first, cut a baguette into slices and brush with Carapelli Unfiltered Organic Extra Virgin Olive Oil. Toast it in the oven for a few minutes.
Meanwhile, add all the ingredients into a food processor. Give it a few pulses until it&rsquos all roughly chopped. You don&rsquot want the olives to end up too chopped because the mixture will be too wet and mushy. We want texture! A few pulses will give you just that.
- Why serve expensive frozen mini quiches or greasy egg rolls, when you can offer your last-minute (ahem—unexpected) guests insanely easy, delicious and beautiful crostini?
Just keep a baguette in your freezer and some soft cheese in your fridge for a quick snack or appetizer. That way when those random neighbors, quirky friends or sorry-we-forgot-to-call-first in-laws show up on your door, ready to be fed and entertained, you can swing into action.
First, prepare the basic crostini.
Preheat oven to 375 degrees. Slice a fresh baguette or baked Pillsbury crusty French loaf into 3/4-inch slices, on the bias. Arrange slices on an ungreased baking sheet and drizzle generously with olive oil. Bake for 8-10 minutes, or just until lightly toasted.
Next, spread each slice with cheese.
Use a butter knife or silicone spatula to spread each slice of baguette with a tablespoon of ricotta, soft goat cheese or cream cheese.
Finally, garnish each crostini.
Here’s where you get to be creative. Feel free to make a batch of just one type of crostini, or mix it up. Variety makes it look like you worked extra-hard!
What You&rsquoll Need for these Greek Green Olive Crostini
Bread is essential here, but don&rsquot stress out over getting the perfect bread. A fresh loaf of white bread like a baguette will toast nicely. Avoid the store-bought, ready-made crostini slices though the thin crunchy bread slices are too fragile.
Some people often overlook the garnish in appetizer recipes. In this case, we&rsquore topping our Greek Green Olive Crostini with grated Parmesan cheese which will add color, flavor and aromatics to our savory treats. Half a cup of grated Parmesan is more than enough, and for such small amounts, you better get the good stuff. I&rsquom sure you&rsquove tried that flavorless Parmesan-like cheese you often find in supermarkets. Pay a visit to your local cheese monger instead, or if you&rsquore not clear on which Parmesan is high quality, ask somebody at your supermarket before picking up the cheapest kind. Parmigiano-Reggiano is a good option if you can&rsquot find somebody to ask.
Having said that, today the real stars of the Crushed Greek Green Olive Crostini are the Greek Green Olives by Hellenic Farms, which are available in our online pantry. These Greek green olives come from the gourmet Chalkidiki variety olives. Learn more about the Chalkidiki olives in the Mediterranean Chicken Thighs with Lentils & Greek Olives recipe post. Also, in that post you will find out what else to do with the leftover green olives and the brine.
- make bruschetta for a party
- scoop up this scrumptious Shakshuka breakfast
- perfect salad companion for my Lemony Kale Chickpea Avocado Salad
- serve with my Kale Chickpea Soup In A Hurry
No matter what, you definitely need to grab Crostini 7 Ways from my Sonoma County neighbors over at La Crema winery.
They have a list of beautiful ingredient toppers for crostini and 7 ways to use them. Grab that link. and shop their wines while you're at it. Excellent prices for outstanding product!
This is not sponsored btw, just spreading the love!
What To Serve With Mediterranean Tapenade
The best way to serve this Kalamata Olive tapenade is on some toasted crostini or crackers of some kind.
- To make the crostini simply heat the oven to 350 degrees.
- Cut a baguette into small slices and place them on a baking sheet.
- Drizzle the pieces of bread with a Tbsp. or so of olive oil and pop the baking sheet into the oven for 5-6 minutes.
- Once the bread is lightly toasted remove the pan from the oven and place the pieces on a serving tray.
The tapenade itself is gluten free and to keep the whole recipe gluten free simply use gluten free bread (my favorite for this kind of thing is the baguette from Schar).
Otherwise, ANY type of gluten free cracker will work. And if you're not GF then feel free to use your favorite bread or cracker!
Place the tapenade in a small serving bowl and serve immediately or place in the fridge for a few hours.
Sprinkle more of the minced chives on top of the tapenade for a little extra flavor and a pop of color. This dish is delicious but it's not the most attractive thing in the world - Kalamata olive tapenade won't be scoring any modeling contracts.
You can use ANY type of herb you like! Parsley is a more traditional herb for this dish but I have to be honest with you - I don't like parsley. I can detect even a little bit and it basically ruins a dish for me.
The point of the herbs is just to add freshness and color so go with whichever one feels right to you.
I like this recipe because it's fresh and flavorful. Many of our outdoor Minnesota get-togethers require one to bring some kind of dish to share with others as we basque in our few months of glorious weather.
Something like tapenade is a nice compliment to sides like potato salad, pasta salad, and coleslaw. It provides a bright little bite - It's basically a little taste of summer.
This tapenade would also make a great spread for muffaletta sandwiches or as a flatbread topping!