Recipe: Vine Ripe Tomato-Olive Tapenade on Grilled Garlic Crostini

Crostini PlateCrostini






makes about 1 1/2 cups Tapenade

This recipe can be prepared in 45 minutes or less.


  • 2 cups Pitted Greek olive mix (about 16 ounces)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup packed fresh flat-leafed parsley leaves
  • ½ Cup small diced vine ripe tomatoes


In a food processor pulse olives with oil until coarsely chopped, remove from food processor and put in medium size bowl. Add diced tomatoes and mix well, Chop parsley and stir into tapenade. Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.

Grilled Garlic Crostini

Makes 15 Crostini


  • 1/2 cup olive oil
  • 2 cloves garlic, crushed, or to taste
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15 1/3-inch slices cut from a French baguette
  • Italian parsley, minced, for decoration


Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside. For broiling, position the rack so the slices are 2 inches from the flame and turn when the Crostini starts to blacken at the edges. Lay Crostini on platter and top with 1 Tbls of tapenade and serve.

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