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.
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
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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