Olive Rosemary Crostini

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Save Recipe


2 cloves garlic, cracked away from skin

1/4 cup extra-virgin olive oil

1 small loaf crusty bread, sliced

1/4 pound Sicilian oil-cured black, pitted and chopped

1/4 pound green olives, pitted and chopped

3 tablespoons capers, drained

1/2 teaspoon crushed red pepper flakes

2 sprigs fresh rosemary, leaves stripped from stems


  1. Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Olives with Orange and Rosemary

Marinated Feta and Olive Skewers

Lima Beans in Olive Sauce

Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce

Chicken Provencale with Bell Peppers and Olives

Gratin of Young Artichokes and Olives

Green Olive Tapenade

Chard with Green Olives, Currants and Goat Cheese