Olive Tapenade Crostini

Olive Tapenade Crostini


  • 1 cup chopped ST Mediterranean fantasy (pitted)
  • 2 cloves garlic, chopped
  • 2 tbsp ST capers
  • 1 jar ST sun dried tomatoes, chopped finely
  • 1 Tbsp fresh rosemary, chopped
  • 4 tbsp ST Amalfi Lemon olive oil
  • Salt and pepper to taste
  • 1 thin, good quality baguette, sliced about ¼ inch thick
  • ½ cup ST 1923 extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


  • Combine all ingredients in a food processor and process just enough to chop finely
  • Refrigerate for one hour or more
  • For the crostini, preheat oven to 400˚F
  • Place baguette slices directly on wire racks. Bake for 8-10 minutes or until golden, turning over halfway through baking time
  • Drizzle lightly with evoo. Sprinkle lightly with salt and pepper
  • Top crostini with tapenade.

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