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.
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).
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.
Spread a spoonful of tapenade onto each warm crostini.
Garnish with fresh herbs, lemon zest, or a sliver of shaved parmesan for contrast.
Serve warm or at room temperature as part of a Mediterranean appetizer platter or alongside chilled wine.
Drink: Crisp white wine like Picpoul or a dry rosé
Side: Marinated artichokes or roasted red peppers
Mood: Alfresco evenings with olives and breeze
4 servings