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Brie and Olive Tapenade Crostini

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Elegant crostini topped with creamy brie and a briny olive tapenade, layered on crisp toasted baguette slices. A Mediterranean-inspired appetizer that’s quick, flavorful, and perfect for entertaining.

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, combine olives, capers, parsley, garlic, salt, and pepper. Pulse until coarsely chopped.
  3. Drizzle in olive oil and blend until combined but still slightly chunky.
  4. Arrange baguette slices on a baking sheet. Brush lightly with olive oil, season with salt and pepper, and bake 8–10 minutes until golden and crisp.
  5. Place a slice of brie on each warm crostini so it softens slightly.
  6. Top each with a spoonful of olive tapenade and serve immediately.

Notes

Prepare the tapenade up to 1 day ahead and refrigerate until ready to use.

Best served warm so the brie softens slightly.

Try adding sun-dried tomatoes or roasted red peppers to the tapenade for extra sweetness.

For a tangier bite, swap brie for goat cheese or cream cheese.

Grill bread instead of baking for a smoky flavor.

Nutrition

Find it online: https://justsosavory.com/brie-and-olive-tapenade-crostini/