Brie and Olive Tapenade Crostini
This savory crostini is as delicious as it is easy! Make it to impress at your next party or enjoy as a light, pre-dinner appetizer.
Servings: 0
Ingredients
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
Instructions
- Add the olives, capers, parsley, garlic, salt, and pepper to a food processor and pulse 2 to 3 times, or until coarsely chopped. Drizzle over the olive oil and pulse 2 to 3 times more, scraping down the sides, until evenly combined.
- Set the broiler to low.
- On a baking sheet, lay out the baguette slices and drizzle with olive oil and season with salt and pepper on both sides. Broil until golden brown, 1 to 2 minutes per side. Remove from the oven and add a slice of brie to each slice of bread. Return to the oven and broil for 2 minutes more, or until the cheese is melty.
- Place the crostini on a serving platter and top each with a spoonful of tapenade. Serve any remaining tapenade in a bowl with crostini and/or crackers on the side.