Ree's Tapenade Crostini
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Recipe courtesy of Ree Drummond

Tapenade Crostini

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: About 24 servings



  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.