Picture this: You're sitting at a rustic wooden table, bathed in the warm glow of the afternoon sun. A gentle breeze rustles through the olive trees nearby, carrying the scent of herbs and the distant sound of laughter. On the table, a platter of Open-Air Olive Tapenade Crostini gleams invitingly. Each bite is a burst of Mediterranean sunshine, a perfect harmony of salty olives, tangy capers, and fragrant herbs atop a crispy, golden baguette slice. Sounds dreamy, doesn’t it? This isn't just a recipe; it's an experience. I remember the first time I tried tapenade; I was backpacking through southern France, and a tiny cafe in Nice served it as a complimentary appetizer. It was served with a glass of wine, and I could have stayed there all day. I was hooked ever since! And hey, if you don’t have freinds available, you can alwasy eat them by yourself! A little me time never hurt anyone.
Olive tapenade crostini is incredibly versatile. Serve it as an appetizer at your next dinner party, bring it to a potluck, or simply whip it up for a delightful snack. The robust flavors pair wonderfully with a crisp glass of white wine or a refreshing spritzer. Plus, it's a fantastic way to impress your freinds with minimal effort, and who doesn’t love that? It’s also a great way to use up any leftover olives you might have lurking in the back of your fridge. I once accidently bought a huge jar of olives and had to get creative. Thats where this idea was born!
Required Equipments
- Food Processor
- Baguette Knife
- Cutting Board
- Serving Platter
- Small Bowls
Open Air Olive Tapenade Crostini: Frequently Asked Questions
Open Air Olive Tapenade Crostini
Elevate your outdoor dining experience with Open-Air Olive Tapenade Crostini! This easy-to-make appetizer combines the briny flavors of olives, capers, and herbs, served on crispy baguette slices, perfect for sharing on a sunny day.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, pit your olives! Nobody wants a suprise olive pit crunch, trust me. Place your olives on the cutting board and using the side of a chef’s knife, press down on the olives to break them open. Twist them to remove the pit.
- Add your pitted olives, capers, garlic cloves, fresh parsley, and anchovy fillets (if using) into the bowl of a food processor.
- Turn on the food processor and pulse until all ingredients are finely chopped but not completely smooth. You want a slightly chunky texture for the best flavor.
- With the food processor running on low, slowly drizzle in the olive oil until the tapenade comes together. Be careful not to over-process; you want it to remain textured, not a paste.
- Add the lemon juice and black pepper to the tapenade. Pulse a few more times to incorporate the flavors.
- Taste the tapenade and adjust the seasoning as needed. Add more lemon juice for brightness, pepper for a little kick, or even a pinch of salt if necessary.
- Slice the baguette into 1/2-inch thick rounds. A serrated baguette knife works best for this.
- Brush each slice of baguette with olive oil. This will help them get nice and crispy in the oven.
- Place the baguette slices on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until they are golden brown and slightly crisp.
- Remove the toasted baguette slices from the oven and let them cool slightly.
- Spoon a generous amount of tapenade onto each toasted baguette slice.
- Garnish the crostini with a small sprig of fresh parsley or a drizzle of extra olive oil. This adds a touch of elegance and freshness.
- Arrange the olive tapenade crostini on a serving platter and serve immediately. They are best enjoyed fresh, while the baguette is still crisp.
- Enjoy the sunshine and some great freinds!
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the tapenade.
- If you don't have fresh parsley, you can use 1 tablespoon of dried parsley.
- Toast the baguette slices just before serving to ensure they stay crisp.
🍎 Nutrition
Calories: 150 kcal
Protein: 3 g
Fat: 9 g
Carbohydrates: 15 g
Fiber: 2 g
Calcium: 25 mg
