Olive Tapenade with Goat Cheese Crostini

I am a sucker when it comes to olives. Simply put, I like them a lot. Olives have that perfect salty and briney flavor that goes perfect with certain dishes. I typically only have olives around the holidays for some odd reason, or used in a Greek salad, and with that said, I love kalamata olives. Kalamata olives have that perfect olive flavor and when the pits are removed, can be made into what is called a tapenade. So there is your fancy word of the day, tapenade. Tapenade is that lovely French based word that basically means finely chopped olives that are mixed with a few simple ingredients, and typically served as an appetizer on crackers or bread.

Olive Tapenade Recipe

As my wife is not a big fan of olives, I do my best to try and create something that I hope, just hope, that she might try, and really become to love the flavor of olives that I so much enjoy. So this new recipe is one that I decided to serve on a garlic crostini (yes, another new word for some) along with goat cheese that just had awesomeness written all over it. Lets get started.

Ingredients:

  • 2 cups of kalamata olives, pits removed
  • 3 cloves of garlic, chopped
  • 1 anchovy fillet
  • 1/4 cup of flat leaf parsley
  • 1/4 cup of olive oil
  • 1/2 tsp cracked black pepper

Ingredients for the Crostini:

  • 1 loaf of rustic French bread, sliced into 1/2 inch rounds
  • 1/4 cup of olive oil
  • 1 clove of garlic
  • 1/2 cup of goat cheese, room temperature

Start by soaking the olives in cold water for about five minutes, then drain them.

Take all of your olive tapenade ingredients and add them to a blender or food processor and pulse them down until everything is finely chopped. Scrape out the tapenade and place into a small serving bowl.

Next, preheat your oven to 425 degrees.

Brush the olive oil onto each bread round. Place the bread onto a baking sheet and cook in the preheat oven until each round is a nice golden brown. Remove them from the oven. Rub the garlic clove gently onto each round.

To finish this off, smear a bit of the goat cheese onto the crostini and top with a bit of the olive tapenade. Repeat.

Take a bite. You should now find yourself in a place called “Flavortown”. The nice crunch of the crostini paired with the creaminess of the goat cheese and saltiness of the olive tapenade really just sets this one up for a success. Well, a success in my book, but my wife…. I still did not get her to try the olive tapenade. I had my second resort which was a pickled tomato, or just a simple crostini with a goat cheese smear. However you spread it, it is simple, and delicious. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Olive Tapenade with Goat Cheese Crostini

  1. I absolutely love tapenade, especially as crostini. I’ve made it sans anchovies before!

  2. So simple and I have everything in my refrigerator or pantry right now. Going to use Trader Joe’s Olive Tapenade as good substitute for homemade. No anchovies but still tasty. Weekend’s coming, these will be perfect end of yard work day appetizers with glass of CA central coast wine.

  3. Made this for my friends for a winery tour we went on this past weekend and this was a HUGE hit! Easy and so flavorful…it’s a must try appetizer.

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