Kick up your next party with these easy Sun Dried Tomato Tapenade Crostini. Bright, colorful and loaded with flavor!
Treat your guests to something special with these easy appetizers. Just pulse up some olives and sun dried tomatoes in a food processor then add it along with some cheese to some toasted sliced baguettes. What could be simpler?
What is tapenade?
Tapenade is a mixture made from finely chopped olives and capers originally from the Provence region of France. It is usually served as an appetizer, but it also makes a delicious sandwich spread.
Instead of traditional anchovies in this recipe I opted for sun dried tomatoes for flavor and color.
What kind of cheese should I use?
I used some homemade labneh (yogurt cheese). But, you can use any soft spreadable cheese, even a non dairy variety. A few suggestions:
- burrata
- stracciatella
- cream cheese
- ricotta
- mascarpone
- quark
More Crostini Recipes from #OurFamilyTable
Crostini can be a fun appetizer or an easy meal on a hot summer night. Here are some other crostini recipe ideas.
Crostini Recipes
- Chicken Liver Pâté Crostini from Karen's Kitchen Stories
- Grilled Steak Crostini from Hezzi-D's Books and Cooks
- Grilled Vegetable Agrodolce Crostini from Palatable Pastime
- Pork BBQ Crostini from The Freshman Cook
- Raspberry Balsamic Crostini from Jen Around the World
- Roasted Tomato Crostini from Art of Natural Living
- Sun Dried Tomato Tapenade Crostini from That Recipe
- Turkey Barbecue Crostini from Cindy's Recipes and Writings
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Recipe
Ingredients
Tapenade
- 2 cloves garlic
- 2 cups pitted drained olives
- ⅓ cup sun-dried tomatoes
- 1 teaspoon capers
- 1-2 tablespoons olive oil
- 3 tablespoons lemon juice
For Serving
- 1 baguette French or Italian bread (thinly sliced)
- 1-2 tablespoons oil from sun dried tomatoes or olive oil
- ½ cup spreadable cheese (burrata, stracciatella, labneh, etc.)
- 2-3 tablespoons fresh chives (snipped)
Instructions
- In a food processor, pulse the garlic cloves until finely chopped.
- Add olives, tomatoes and capers. Pulse until chopped.
- Add olive oil and lemon juice and pulse until mixture is very finely chopped and spreadable, but not totally paste-like. Cover and refrigerate an hour or more to allow flavors to develop.
- When ready to serve, brush the slices of bread and place an a baking sheet. Broil on high, or grill, until lightly browned.
- Spread each crostini with cheese and top with tapenade. Sprinkle with chives and serve.
Sound fabulous? Share it!
More Sun Dried Tomato Recipes
Until next time, happy eating!
~Audrey
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