KitchenMuse

Olive Tapenade Crostini with Feta and Sun-Dried Tomatoes

Prep Time: 10 min · Cook Time: 10 min

For the Tapenade
  • 1 cup pitted Kalamata olives
  • 2 tbsp capers
  • 2 clove garlic
  • 1/4 cup sun-dried tomatoes in oil
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
For the Crostini
  • 1 baguette, sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 1/2 cup crumbled feta cheese

Instructions

Prepare the Tapenade
  1. In a food processor, combine the pitted Kalamata olives, capers, and garlic cloves.
  2. Add the sun-dried tomatoes, olive oil, lemon juice, and dried oregano to the processor.
  3. Pulse the mixture until it is finely chopped but not completely smooth. You want a somewhat chunky texture.
  4. Taste the tapenade and season with salt and pepper as desired.
Prepare and Assemble the Crostini
  1. Preheat your oven to 400°F (200°C).
  2. Arrange the baguette slices on a baking sheet and brush each one with olive oil.
  3. Toast the baguette slices in the oven for about 5 minutes, or until they are golden and crisp.
  4. Once toasted, remove the crostini from the oven and let them cool slightly.
  5. Spread a generous spoonful of the olive tapenade onto each crostini.
  6. Top each piece with a sprinkle of crumbled feta cheese.
  7. Serve immediately for the best flavor and texture. Enjoy your Mediterranean snack!