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Tapenade Crostini

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: About 24 servings
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One 12-ounce jar large roasted red peppers, drained

One 9 1/2-ounce jar pitted kalamata olives, drained 

One 5 3/4-ounce jar pimento-stuffed olives, drained 

2 cloves garlic, or more to taste

Red pepper flakes, to taste 

Kosher salt and freshly ground black pepper

1/4 to 1/2 cup extra-virgin olive oil 

1 package prepared crostini (about 24) or 24 baguette slices 

One 6 1/2-ounce jar pesto 

Chopped fresh parsley, for garnish 


  1. 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.
  2. Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.