Name: Burrata Crostini with Kalamata Olive Tapenade Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1/2 cup pitted castelvetrano olives; 1/2 cup pitted kalamata olives; 1/4 cup roughly chopped roasted red peppers; 1 tablespoon capers; 1 tablespoon lemon juice; 1 garlic clove; 2 tablespoons roughly chopped fresh parsley; 1/4 cup olive oil; pepper to taste; 8 ounces burrata cheese; 1 baguette loaf, sliced; Olive oil, for brushing baguette slices; 1 garlic clove, peeled for rubbing crostini; Extra chopped fresh parsley, for garnish

Jump to Recipe· 4.2 from 26 reviews

If you are searching for the perfect appetizer that combines creamy, tangy, and savory flavors all in one bite, you will absolutely love this Burrata Crostini with Kalamata Olive Tapenade Recipe. It’s a beautiful balance of smooth, luscious burrata paired with a robust, slightly salty olive tapenade, all atop crisp, golden crostini. This dish is not only a feast for the taste buds but also a stunning presentation that will wow guests and is incredibly easy to prepare in just minutes. Whether for a casual gathering or a fancy soirée, these crostini bring an irresistible Mediterranean flair that feels both fresh and indulgent.

Ingredients You'll Need

A wooden board sits on a white marbled surface, holding several slices of golden toasted bread with a light sprinkling of green herbs on top, arranged mostly at the bottom and right of the board. Near the top left of the board, there are several rectangular, lightly speckled crackers resting on the surface. In the center of the board is a white bowl filled with a chopped olive tapenade, dark and textured with bits of red and green, with a wooden spoon inside it. To the right of this bowl is a small wooden bowl with green and dark purple olives. Nearby is a small white bowl with bright red sun-dried tomatoes. At the bottom right of the board, a white bowl contains small white mozzarella balls soaked in oil, with a spoon inside. To the left of the board, another small white bowl holds roasted chickpeas. Fresh basil leaves are scattered around the board for decoration. A cloth napkin with black stripes peeks in from the bottom left edge. Several glasses with a light golden drink sit on the white marbled surface around the board. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Burrata Crostini with Kalamata Olive Tapenade Recipe lies in its simplicity. Each ingredient is carefully chosen to add a unique burst of flavor, texture, or color that makes the dish come alive.

½ cup pitted castelvetrano olives: These mild, buttery olives provide a creamy base to balance the stronger kalamata olives.

½ cup pitted kalamata olives: Known for their deep, tangy flavor, kalamata olives bring a distinct briny punch.
¼ cup roughly chopped roasted red peppers: Adds natural sweetness and vibrant color to brighten the tapenade.
1 tablespoon capers: These tiny bursts add a lemony, salty zing to the tapenade mix.

1 tablespoon lemon juice: Adds a fresh, zesty note that keeps the flavors lively.
1 garlic clove: Provides a subtle aromatic depth, especially when rubbed on the warm crostini.
2 tablespoons roughly chopped fresh parsley: Sprinkles of green freshness to enhance both flavor and presentation.

¼ cup olive oil: Brings richness and helps meld all elements of the olive tapenade together.
8 ounces burrata: The creamy star of the show with its luscious, milky texture.
1 baguette loaf sliced: The perfect crunchy vehicle for the creamy and savory toppings.

Pepper to taste: Just a touch for a mild peppery kick that rounds out the dish.

How to Make Burrata Crostini with Kalamata Olive Tapenade Recipe

Step 1: Blend the Tapenade

Start by combining the castelvetrano olives, kalamata olives, roasted red peppers, capers, fresh parsley, lemon juice, olive oil, and black pepper in a food processor. Pulse gently a few times until you get a blend that is well mixed but still chunky enough to provide a satisfying texture. Don’t overblend or it will turn into a paste; you want those vibrant bits that burst with flavor.

Step 2: Chill the Mixture

Transfer the olive mixture into a bowl and pop it into the refrigerator while you prepare the crostini. Chilling helps the flavors meld together beautifully, giving the tapenade a chance to develop a deeper, harmonious taste.

Step 3: Prepare the Crostini

Preheat your oven’s broiler. Take your sliced baguette, brush each piece lightly with olive oil, and arrange them on a baking sheet. Broil for about 2 minutes, keeping a close eye to ensure the slices turn golden and crisp but do not burn.

Step 4: Rub with Garlic

When the crostini are warm and toasted to perfection, immediately rub a peeled garlic clove over the top of each slice. The warmth of the bread releases the garlic’s aroma, imparting an irresistible subtle garlicky flavor that complements the toppings perfectly.

Step 5: Top and Garnish

Now for the fun part: dollop a generous tablespoon of creamy burrata on each crostini, then spoon a little olive tapenade on top. Finish with a sprinkle of freshly chopped parsley for color and a fresh herbal note. These little bites are ready to be savored right away!

How to Serve Burrata Crostini with Kalamata Olive Tapenade Recipe

The image shows several pieces of toasted bread slices with three visible layers on each slice. The bottom layer is golden brown toasted bread with a crispy texture. The middle layer is a thick spread of white creamy cheese sitting evenly on top of the bread. The top layer is a colorful mix of finely chopped olives, red peppers, and green herbs, creating a textured, chunky topping. The slices are placed closely together on a white marbled surface. The whole scene is bright and fresh, with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few more garnishes can elevate the visual and flavor appeal. Think of a drizzle of extra virgin olive oil for sheen, a sprinkle of red pepper flakes for heat, or even a few fresh thyme leaves for an earthy contrast. Each tiny addition can make the appetizer pop even more.

Side Dishes

While these crostini are perfect on their own, pairing them with a light salad such as arugula with lemon vinaigrette or a crisp white wine can balance the richness and make your meal feel more complete. A chilled glass of Sauvignon Blanc or Pinot Grigio works beautifully with the Mediterranean flavors.

Creative Ways to Present

For a stunning party platter, arrange the crostini around a large bowl of extra tapenade with small spoons for guests to add more if they desire. You can also serve individual crostini on small plates with microgreens or edible flowers as a sophisticated touch. Presentation is part of the pleasure, and this recipe lends itself to creative flair.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though it’s unlikely!), separate the tapenade and burrata from the crostini. Store the tapenade in an airtight container in the fridge for up to 3 days. Keep the sliced baguette stored separately in a paper bag to retain its crispness.

Freezing

Because burrata is delicate and the bread will lose its crunch, it’s best not to freeze the assembled crostini. You can freeze the olive tapenade for up to one month in a sealed container, then thaw it in the refrigerator before use.

Reheating

To reheat any unused crostini, lightly toast them in a warm oven for a few minutes until crisp again. Avoid microwaving the burrata; instead, add fresh cheese when serving for the best creamy texture.

FAQs

Can I use other types of olives in the tapenade?

Absolutely! While castelvetrano and kalamata olives provide a lovely balance of flavors, you can experiment with green or black olives depending on your preference. Just keep the saltiness and texture in mind to maintain the right taste and consistency.

Is burrata the same as mozzarella?

They are related but not the same. Burrata has a soft outer shell like mozzarella but contains a creamy, rich interior of stracciatella, making it much more indulgent and silky than standard mozzarella.

Can I prepare this recipe vegan?

For a vegan version, you could substitute the burrata with a creamy plant-based cheese or cashew-based spread. The olive tapenade is naturally vegan, so this swap would keep the spirit of the dish intact.

How far ahead can I make the olive tapenade?

The tapenade can be made up to 3 days in advance and kept refrigerated. The flavors only improve as they meld together, making this a great recipe to prep ahead of time.

What wine pairs best with Burrata Crostini with Kalamata Olive Tapenade Recipe?

Crisp, dry white wines like Sauvignon Blanc or a light Rosé pair exceptionally well. They cut through the creaminess of the burrata and complement the briny olive flavors perfectly.

Final Thoughts

This Burrata Crostini with Kalamata Olive Tapenade Recipe is a total showstopper that’s both easy to make and delightful to share. Its perfect harmony of creamy cheese, vibrant tapenade, and crispy bread makes it a favorite for any occasion. I encourage you to give it a try—you might just find yourself reaching for it again and again whenever you want to impress with minimal effort and maximum flavor.

Burrata Crostini with Kalamata Olive Tapenade Recipe

Ingredients You'll Need