Name: Brie and Olive Tapenade Crostini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups pitted Kalamata olives, drained; 1 1/2 tbsp capers, drained; 2 tbsp coarsely chopped parsley; 1 1/2 cloves garlic, chopped; Pinch of kosher salt; 1/2 tsp freshly ground black pepper; 3 tbsp extra-virgin olive oil; 1 large baguette, cut into even slices; Extra-virgin olive oil, to taste; Kosher salt and freshly ground black pepper, to taste; 1 (7-oz) Supreme Brie oval, sliced

These brie and olive tapenade crostini are one of my favorite appetizers to serve when I want something elegant yet easy. I love the way the briny olive tapenade pairs with the creamy brie, all layered on top of crisp, golden baguette slices. It’s a Mediterranean-inspired bite that feels both rustic and refined.

Why You’ll Love This Recipe

I love this recipe because it combines bold flavors with minimal effort. The olive tapenade comes together in minutes, and the brie melts slightly on the warm crostini, creating a luxurious texture. It’s perfect for parties, wine nights, or as a starter before dinner. I also like that I can prepare the tapenade ahead of time, making entertaining stress-free.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Tapenade
1 1/2 cups pitted Kalamata olives drained
1 1/2 tbsp capers drained
2 tbsp coarsely chopped parsley
1 1/2 cloves garlic chopped
Pinch of kosher salt
1/2 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil

For the Crostini
1 large baguette cut into even slices
Extra-virgin olive oil to taste
Kosher salt and freshly ground black pepper to taste
1 7-ounce Supreme Brie oval sliced

Directions

I start by preheating the oven to 375°F (190°C).
For the tapenade, I place the olives, capers, parsley, garlic, salt, and pepper in a food processor. I pulse until coarsely chopped, then drizzle in the olive oil and blend until combined but still slightly chunky.
For the crostini, I arrange the baguette slices on a baking sheet, brush them lightly with olive oil, and season with salt and pepper. I bake for about 8–10 minutes, until golden and crisp.
Once the crostini are ready, I place a slice of brie on each piece of bread while still warm so it softens slightly.
I top each crostini with a spoonful of olive tapenade and serve immediately.

Servings and Timing

This recipe makes about 20 crostini, serving 6–8 people as an appetizer. It takes around 15 minutes to prepare and 10 minutes to bake, so I can have it ready in about 25 minutes total.

Variations

Sometimes I add sun-dried tomatoes or roasted red peppers to the tapenade for extra sweetness. I’ve also swapped brie for goat cheese or cream cheese when I want a tangier bite. For a heartier version, I toast the bread with brie already on it so the cheese gets extra melty before adding the tapenade.

Storage/Reheating

I store leftover tapenade in an airtight container in the refrigerator for up to 5 days. I prepare fresh crostini when ready to serve again, since the bread is best enjoyed crisp. If I have leftover assembled crostini, I reheat them in the oven at 325°F for a few minutes to warm the bread and soften the brie, then top with fresh tapenade.

FAQs

Can I make the tapenade ahead of time?

Yes, I often prepare the tapenade a day in advance and keep it chilled until I’m ready to assemble the crostini.

What type of olives work best?

I love Kalamata olives for their rich flavor, but I can also use a mix of green and black olives for variety.

Can I grill the bread instead of baking?

Yes, I sometimes grill the slices for a smoky flavor that pairs beautifully with the brie and olives.

Do I have to use brie?

No, I can use other soft cheeses like goat cheese, camembert, or even mascarpone.

How do I keep the crostini from getting soggy?

I make sure to toast the bread well so it stays crisp under the brie and tapenade.

Can I use jarred tapenade instead of making my own?

Yes, but I prefer homemade because it tastes fresher and I can adjust the seasoning.

Can I serve this cold?

Yes, but I think it’s best when the crostini are warm and the brie softens slightly.

What wines pair well with this appetizer?

I love serving these with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.

Can I add herbs to the crostini?

Yes, I sometimes sprinkle thyme or rosemary over the bread before baking for extra flavor.

Can I make this gluten-free?

Yes, I just use a gluten-free baguette or crispbread instead.

Conclusion

I love how these brie and olive tapenade crostini combine rich, creamy, and briny flavors in every bite. They’re quick to prepare, easy to customize, and always a hit at gatherings. Whether for a dinner party or a casual snack with wine, this recipe never disappoints.