Tapenade Crostini

9 1/2-ounce jar pitted kalamata olives, drained

olives,

garlic,

Red pepper flakes,

salt and black pepper

olive oil

crostini (about 24) or 24 baguette slices

pesto

parsley,

Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.

Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

This was great. I used it for a homemade muffaletta sandwich that I wanted to recreate after having it at a deli. This turned out super yummy!

I knew my husband would love this as he likes olives.  I was very surprised I liked it as well.  The pesto makes this recipe sing!!!  Will definitely make it again.

This is a great recipe.  I made the crostini by brushing olive oil on one side of a sliced baguette and toasting it for 10 minutes in the oven at 350.  Other than that I followed the directions.  It worked perfectly.

Delicious! I put the tapenade on artisan crackers and topped it with a slice of pecorino cheese. Great combination!  When I'm less lazy, I'll try it with the crostini &amp; pesto, as recommended.

This was totally fabulous... I made this for a dinner party and our daughter asked me to make it a family staple. I prepared my own crostini by melting 1/4 cup butter and adding 2 cloves minced garlic and 1/4 cup olive oil in a saucepan, S&amp;p to taste. Turn off the heat. Coat both sides of the baguette slice in the butter and oil. Press one side of bread in grated Parmesan and place on a baking sheet, cheese side up. Place under broiler for 5-8 minutes until brown... My husband ate half of the crostini all by themselves...  The tapenade was outstanding by itself, but the pesto and tapenade combo was fabulous. This is a keeper!!!!

https://www.foodnetwork.com/videos/rees-tapenade-crostini-0239637

Paired with pesto, Ree's olive tapenade makes a fabulous crostini topping.

tapenade crostini

Cook Time: 15 minutes

Total: 15 minutes

Servings: 24

Cost: $1.52 /serving

Author : Ree Drummond Bio & Top Recipes

Ingredients

Instructions

Top Similar Recipes from Across the Web

Tapenade on Crostini

Tapenade

Tapenade

Tapenade

Tapenade

Tapenade

Tapenade

Tapenade

Warm Chevre Crostini with Cranberr...

Crostini

Crostini

Crostini

Tomaten tapenade

Easy Tapenade

Olive Tapenade

Olive Tapenade

Easy Tapenade

Crostini D'Emily

Simple Crostini