Kalamata Olive and Sun-Dried Tomato Tapenade Crostini
A flavorful tapenade of Kalamata olives and sun-dried tomatoes served atop toasted baguette slices for an elegant appetizer. This Mediterranean-inspired recipe (vegetarian), ready in about 20 minutes, turns Kalamata olives, Sun-dried tomatoes, Garlic clove 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 90 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.
Ingredients
- 1 cup, pitted Kalamata olives
- 1/2 cup, packed, oil-packed drained Sun-dried tomatoes
- 1, minced Garlic clove
- 1 tbsp, drained Capers
- 1 tbsp Fresh lemon juice
- 2 tbsp Extra virgin olive oil
- 6 Fresh basil leaves
- 1, sliced into 1/2-inch pieces French baguette
- 1/4 tsp Salt
- 1/8 tsp Black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Arrange 1 French baguette sliced into 1/2-inch pieces on a baking sheet and toast for 8-10 minutes until edges are golden and crisp.
- Step 2: In a food processor, combine 1 cup pitted Kalamata olives, 1/2 cup drained sun-dried tomatoes, 1 minced garlic clove, 1 tbsp drained capers, 1 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, and 6 fresh basil leaves. Pulse until finely chopped but not pureed, scraping down sides once.
- Step 3: Season the tapenade with 1/4 tsp salt and 1/8 tsp black pepper, then pulse once more to combine.
- Step 4: Spread about 1 tbsp of tapenade on each toasted baguette slice and arrange on a serving platter. Serve at room temperature as an appetizer or snack.
Frequently asked questions
How long does Kalamata Olive and Sun-Dried Tomato 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 Sun-Dried Tomato 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 Sun-Dried Tomato 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 Sun-Dried Tomato 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.
Is Kalamata Olive and Sun-Dried Tomato Tapenade Crostini vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
