Anchovy & Olive Tapenade Crostini are a flavor-packed appetizer featuring a rich, savory tapenade made from black olives, capers, garlic, and anchovy fillets — spread generously over crisp toasted baguette slices. Salty, punchy, and deeply umami, they’re ideal for aperitivo hour or as an elegant addition to a cheese and charcuterie spread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 mins12 crostini
For the Tapenade
1 cup pitted black olives (Niçoise or Kalamata work beautifully)
4 anchovy fillets (packed in oil), drained
1 tbsp capers, rinsed
1 clove garlic
2 tsp fresh lemon juice
2 tbsp olive oil
Black pepper, to taste
Optional
1 tsp fresh thyme or rosemary
For the Crostini
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil
Optional garnish: chopped parsley, lemon zest, or shaved parmesan
Make the Tapenade
1
In a food processor, combine olives, anchovies, capers, garlic, lemon juice, and herbs if using.
Pulse until roughly chopped, then slowly drizzle in olive oil and continue blending to a slightly chunky paste.
Season with black pepper to taste (you likely won’t need salt).
Toast the Baguette
2
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Bake for 8–10 minutes, flipping halfway, until golden and crisp.
Assemble the Crostini
3
Spread a spoonful of tapenade onto each warm crostini.
Garnish with fresh herbs, lemon zest, or a sliver of shaved parmesan for contrast.
Serve
Perfect Pairings
5
Drink: Crisp white wine like Picpoul or a dry rosé
Side: Marinated artichokes or roasted red peppers
Mood: Alfresco evenings with olives and breeze
Ingredients 12 crostini
For the Tapenade
1 cup pitted black olives (Niçoise or Kalamata work beautifully)
4 anchovy fillets (packed in oil), drained
1 tbsp capers, rinsed
1 clove garlic
2 tsp fresh lemon juice
2 tbsp olive oil
Black pepper, to taste
Optional
1 tsp fresh thyme or rosemary
For the Crostini
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil
Optional garnish: chopped parsley, lemon zest, or shaved parmesan
Directions Make the Tapenade
1
In a food processor, combine olives, anchovies, capers, garlic, lemon juice, and herbs if using.
Pulse until roughly chopped, then slowly drizzle in olive oil and continue blending to a slightly chunky paste.
Season with black pepper to taste (you likely won’t need salt).
Toast the Baguette
2
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Bake for 8–10 minutes, flipping halfway, until golden and crisp.
Assemble the Crostini
3
Spread a spoonful of tapenade onto each warm crostini.
Garnish with fresh herbs, lemon zest, or a sliver of shaved parmesan for contrast.
Serve
Perfect Pairings
5
Drink: Crisp white wine like Picpoul or a dry rosé
Side: Marinated artichokes or roasted red peppers
Mood: Alfresco evenings with olives and breeze
Anchovy & Olive Tapenade Crostin
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