Tested till perfect Tapenade Crostini

Tapenade Crostini

While this zesty olive hors d'oeuvre is delicious on its own, it's even better when the crostini is spread with a bit of goat cheese before it's topped with tapenade.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 24 pieces


  • 1 1baguettebaguettes
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 cups 2cupspitted kalamata olivekalamata olives, rinsed
  • 1 tsp 1tspanchovy paste
  • 1 1small shallotshallots, chopped
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspcapercapers, rinsed and minced
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspchopped fresh parsley
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Slice baguette diagonally 1/2-inch thick (2 cm) to make 24 pieces; brush both sides with half of the oil. Broil on baking sheet, turning once, until golden, 2 to 3 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

In food processor or by hand, coarsely chop together olives, remaining oil, anchovy paste, shallot, garlic, capers and pepper. Stir in parsley. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Top each crostini with scant 1 tbsp (15 mL) tapenade.

Nutritional Information Per piece: about

cal 88 pro 1g total fat 7g sat. fat 1g
carb 7g fibre 1g chol 0mg sodium 446mg
potassium 21mg

% RDI:

calcium 2 iron 4 folate 4
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