Recipe courtesy of Ree Drummond
Total:
15 min
Active:
15 min
Yield:
About 24 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
About 24 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.

Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

IDEAS YOU'LL LOVE

Muffaletta with Olive Tapenade

Recipe courtesy of Damaris Phillips

Tuna Caper Crostini

Recipe courtesy of Dave Lieberman

Tapenade on Crostini

Recipe courtesy of Jill Davie

Crostini with Tuna Tapenade

Recipe courtesy of Ina Garten

Tapenade and Asiago Crostini

Recipe courtesy of Joel Aiken

Green and Gold Tapenade Crostini

Recipe courtesy of Food Network Kitchen

Prosciutto and Goat Cheese Crostini with Red Pepper Tapenade

Recipe courtesy of Michael Symon

Baked Goat Cheese with Olive Tapenade and Crostini

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking