Crostini with Anchovy Tapenade

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 6 servings
Share This Recipe


1 baguette, sliced into thin rounds

2 tablespoons olive oil, plus more for the bread 

1 1/2 cups mixed pitted olives 

1/4 cup fresh basil leaves 

1/4 cup fresh flat-leaf parsley leaves 

1 tablespoon lemon juice 

3 flat anchovy fillets 

1 clove garlic, chopped 

1 roasted red bell pepper 


  1. Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
  2. Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
  3. Transfer to a small serving bowl and serve with the crostini.