Kalamata Olive Tapenade Crostini

Kalamata Olive Tapenade Crostini

Serves 8

Wow your guests with this simple snack. For delicious results, use whole wheat sourdough bread or a crusty baguette to make the crostini.

  • 3/4 cup extra-virgin olive oil
  • 8 cloves garlic, minced or pressed
  • 1 cup Kalamata olives, drained and chopped
  • 1 tablespoon capers, drained
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 loaf fresh bread, sliced and toasted
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Heat oil over low-medium heat in a medium saucepan. Add garlic and cook 2 to 3 minutes. Add olives, capers, vinegar, salt and pepper and heat until garlic is lightly browned, about 3 minutes more. Remove from heat and spoon tapenade onto bread slices. Serve warm.

Nutritional Info: 
Per Serving:Serving size: about 2 tablespoons and 2 toasts, 230 calories (100 from fat), 12g total fat, 1g saturated fat, 0mg cholesterol, 600mg sodium, 26g carbohydrate (1g dietary fiber, 0g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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