Olive Tapenade Vegan Crostini

Olive Tapenade Vegan Crostini

Briny olive tapenade piled onto crisp toasted baguette makes a quick, bold plant-based starter.

Total 25 min Makes 24 crostini Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This crostini pairs a chunky Kalamata and green olive tapenade with capers, garlic, and lemon for a briny, herbaceous bite. Toasted baguette slices give a crisp base that holds up to the juicy topping, making it a simple appetizer for gatherings or a light snack. Entirely plant-based, it comes together quickly with a food processor and a hot oven.

Ingredients

  • 1 baguette, sliced into 1/2-inch rounds
  • 3 tablespoons olive oil, plus more for brushing
  • 1 1/2 cups Kalamata olives, pitted
  • 1/2 cup green olives, pitted
  • 2 tablespoons capers, drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 1 fresh thyme sprig, leaves only
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, for garnish

Method

  1. Preheat the oven to 400°F. Arrange the baguette slices in a single layer on a large baking sheet.

  2. Brush both sides of each baguette slice lightly with olive oil.

  3. Toast in the oven until golden and crisp, flipping once halfway through, about 10 minutes.

  4. While the baguette toasts, combine the Kalamata olives, green olives, capers, garlic, lemon juice, lemon zest, parsley, thyme leaves, and black pepper in a food processor.

  5. Pulse until coarsely chopped, scraping down the sides as needed, then drizzle in the 3 tablespoons olive oil and pulse a few more times until a chunky spread forms.

  6. Let the toasted baguette slices cool slightly, about 5 minutes, until just warm to the touch.

  7. Spoon or spread about 1 tablespoon of tapenade onto each toasted baguette slice.

  8. Garnish with the remaining chopped parsley and arrange on a platter to serve.

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    Olive Tapenade Vegan Crostini

    This crostini pairs a chunky Kalamata and green olive tapenade with capers, garlic, and lemon for a briny, herbaceous bite. Toasted baguette slices give a crisp base that holds up to the juicy topping, making it a simple appetizer for gatherings or a light snack. Entirely plant-based, it comes together quickly with a food processor and a hot oven.

    25 min 24 crostini 68 cal

    Ingredients

    • 1 baguette, sliced into 1/2-inch rounds
    • 3 tablespoons olive oil, plus more for brushing
    • 1 1/2 cups Kalamata olives, pitted
    • 1/2 cup green olives, pitted
    • 2 tablespoons capers, drained
    • 2 cloves garlic, minced
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh parsley, chopped
    • 1 fresh thyme sprig, leaves only
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh parsley, for garnish

    Method

    1. 1

      Preheat the oven to 400°F. Arrange the baguette slices in a single layer on a large baking sheet.

    2. 2

      Brush both sides of each baguette slice lightly with olive oil.

    3. 3

      Toast in the oven until golden and crisp, flipping once halfway through, about 10 minutes.

    4. 4

      While the baguette toasts, combine the Kalamata olives, green olives, capers, garlic, lemon juice, lemon zest, parsley, thyme leaves, and black pepper in a food processor.

    5. 5

      Pulse until coarsely chopped, scraping down the sides as needed, then drizzle in the 3 tablespoons olive oil and pulse a few more times until a chunky spread forms.

    6. 6

      Let the toasted baguette slices cool slightly, about 5 minutes, until just warm to the touch.

    7. 7

      Spoon or spread about 1 tablespoon of tapenade onto each toasted baguette slice.

    8. 8

      Garnish with the remaining chopped parsley and arrange on a platter to serve.