France / Appetizers

Tapenade crostini

Name: Tapenade crostini
Prep time: 15 min
Cook time: 10 min
Yield: 4 portions
Cuisine: France
Ingredients: 150 g pitted black olives; 1 tbsp capers, drained; 1 small garlic clove; 2 tbsp olive oil; 1 tsp lemon juice; 8 baguette slices

Olive and caper spread on small crisp toasts.

Prep15 min

Cook10 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 190°C. Place bread slices on a tray and toast 8–10 minutes, turning once.
Finely chop olives, capers and garlic, or pulse briefly in a food processor.
Stir in olive oil and lemon juice. Taste before adding any salt because olives and capers are salty.
Spread a little tapenade on each cooled toast and serve. Refrigerate unused spread in a covered container.

A little kitchen note

This version omits anchovies. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 277 kcal
Protein: 5.9 g
Carbs: 31.4 g
Fat: 14.5 g
Fibre: 3.0 g
Total sugar: 3.2 g
Sodium: 966 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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