Olive Tapenade is the perfect appetizer for any occasion, whether you’re hosting a party or just looking for a tasty snack. For this incredible tapenade appetizer, briny green olives, marinated artichokes, fresh garlic, olive oil, and bright lemon are layered over a tangy goat cheese spread and crunchy crostini for a perfectly gorgeous and irresistible bite-size snack.
Why You’ll Love Olive Tapenade
Olive tapenade is a popular appetizer in France that is traditionally made with olives, capers, anchovies, and olive oil. My twist on the traditional recipe produces a slightly chunkier and less pasty spread.
Satisfying and delicious, this mouthwatering olive tapenade recipe is served layered atop crusty baguette slices smeared with creamy goat cheese. A fan favorite and a huge hit at any gathering. Plus, the best part is the quick prep time before serving. In less than 20 minutes, you will have a fabulous and memorable appetizer ready to serve and enjoy. Get ready to impress your guests with this easy and delicious recipe!
How to Make Olive Tapenade
For the olive tapenade: Add all the ingredients to a large food processor and pulse until finely chopped. Transfer to a large bowl and serve immediately or store in the fridge (yes, that’s all it takes!).
For the herbed goat cheese spread: Mix the cream cheese (brought to room temperature) and herbed goat cheese in a medium bowl until well combined.
For the crostini: Preheat the oven to 350 degrees Fahrenheit. Thinly slice the baguette and brush each piece with a thin layer of olive oil and sprinkle with salt. Transfer to the oven and toast until golden, about 5-8 minutes.
Top each crostini with cheese spread and tapenade and serve on a pretty platter or cheese board.
Leftovers and Storage
Keep leftover tapenade stored in an airtight container in the refrigerator for up to 5 days.
You may also freeze leftover tapenade. Transfer the tapenade to freezer-friendly jars or containers and transfer it to the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
More Appetizer Recipes:
- Baked Brie
- Garlic Aioli
- Homemade Phyllo Cups with Hummus (3 ways!)
- Cheesy Mashed Potato and Herb Stuffed Mushrooms
- Potato Skins
- Pigs in a Blanket
If you try making this Olive Tapenade Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Olive Tapenade
Ingredients
FOR THE TAPENADE
FOR THE CHEESE SPREAD
- 4 ounces cream cheese
- 4 ounces herbed goat cheese
FOR THE CROSTINI
- 1 baguette - sliced 1/2 inch thick
- ½ cup olive oil
- Course ground salt
Instructions
- FOR THE TAPENADE: place all the ingredients for the tapenade in the bowl of a large food processor. Attach the lid and pulse a few times before removing the lid and scraping the sides of the bowl. Repeat until all ingredients are finely chopped. Scoop into a large bowl and serve immediately or refrigerate in a sealed container until ready to eat.
- FOR THE CHEESE SPREAD: In a medium bowl mix together the cream cheese with the herbed goat cheese until fully combined (*this will be a little easier if cheeses are at room temperature).
- FOR THE CROSTINI: Preheat oven to 350 degrees. Arrange baguette slices on a large baking sheet in an even layer. Using a pastry brush, brush both sides with oil and season with salt. Bake until golden, approximately 6-10 minutes.
- Top each crostini with a thin layer of cheese spread and lemony olive tapenade.
Video
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Can I use herbed feta cheese instead of goat cheese? Not a fan of goat cheese. Thanks.
Yes, you can use herbed feta cheese instead of goat cheese in an olive tapenade. Feta will add a different flavor profile – it’s tangier and saltier compared to the creamy and mild taste of goat cheese. The herbs in the feta will also contribute additional flavors to the tapenade. Just crumble or chop the feta finely before mixing it in so that it distributes evenly throughout the tapenade. Remember that feta is typically more crumbly and less creamy than goat cheese, so the texture of your tapenade will be slightly different.