Kalamata Olive and Roasted Red Pepper Tapenade Crostini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory tapenade featuring Kalamata olives and roasted red peppers spread on toasted baguette slices, perfect for an elegant appetizer. This mediterranean-inspired snacks (mediterranean) ready in about 20 minutes turns pitted Kalamata olives, drained and chopped roasted red peppers, rinsed capers into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Arrange 1 baguette sliced into 1/2-inch thick pieces on a baking sheet and brush each slice lightly with 1 tbsp extra virgin olive oil. Toast in the oven for 8-10 minutes until golden and crisp.
  2. Step 2: In a food processor, combine 1 cup pitted Kalamata olives, 1/2 cup chopped roasted red peppers, 1 tbsp rinsed capers, 1 minced garlic clove, 1 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 6 chopped basil leaves, 1/4 tsp salt, and 1/4 tsp black pepper. Pulse until coarsely blended but still slightly chunky.
  3. Step 3: Spoon the olive and red pepper tapenade generously onto the warm toasted baguette slices and serve immediately as a flavorful appetizer or snack.

Frequently asked questions

How long does Kalamata Olive and Roasted Red Pepper Tapenade Crostini take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kalamata Olive and Roasted Red Pepper Tapenade Crostini?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Kalamata Olive and Roasted Red Pepper Tapenade Crostini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kalamata Olive and Roasted Red Pepper Tapenade Crostini for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kalamata Olive and Roasted Red Pepper Tapenade Crostini?

Mediterranean snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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