Recipe
Black Olive Tapenade Crostini
A classic olive spread served on crisp crostini — simple, savoury and ready in minutes.
10 min
Prep time
5 min
Cook time
4
Servings
Snack
Ingredients
- 200 g Goodwill black olives, pitted
- 1 tbsp capers, drained
- 2 anchovy fillets (optional)
- 1 clove garlic
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 baguette, sliced into rounds
- Fresh rosemary, to garnish
Chef's Tip
For a vegan version, simply omit the anchovies.
Instructions
- 1
Preheat the oven to 180°C (160°C fan). Arrange the baguette rounds on a baking tray and toast for 4–5 minutes until crisp.
- 2
In a food processor, combine the olives, capers, anchovies (if using), garlic, olive oil and lemon juice. Pulse until a rough paste forms.
- 3
Spread the tapenade over the warm crostini and garnish with rosemary.
- 4
Serve immediately as an appetiser or snack.
Cook with Goodwill Ingredients
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