Description
This Burrata Crostini with Kalamata Olive Tapenade is a quick and elegant appetizer combining creamy burrata cheese with a tangy, textured olive tapenade served on crispy, garlicky toasted baguette slices. Perfect for entertaining or a light snack, it delivers a Mediterranean flavor punch in just 10 minutes.
Ingredients
Olive Tapenade
- 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
Burrata Crostini
- 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
Instructions
- Blend the tapenade. In a food processor, combine the castelvetrano olives, kalamata olives, roasted red peppers, capers, lemon juice, one garlic clove, fresh parsley, olive oil, and pepper to taste. Pulse a few times until the mixture is blended but still retains some texture. Scrape down the sides as needed to ensure even mixing.
- Refrigerate the tapenade. Transfer the olive mixture into a bowl and refrigerate it to chill and allow flavors to meld until ready to serve.
- Prepare crostini by broiling. Preheat the oven to broil. Brush the tops of each sliced baguette piece with olive oil. Arrange the slices on a baking sheet and broil for about 2 minutes or until golden brown and crispy. Watch carefully to avoid burning.
- Rub garlic on crostini. As soon as the crostini come out of the oven, immediately rub each slice with a peeled garlic clove while still warm to impart a subtle garlic flavor.
- Assemble the crostini. Spread about one tablespoon of burrata cheese on each toasted baguette slice. Then top with a generous spoonful of the olive tapenade.
- Garnish and serve. Finish each crostini with an extra sprinkle of freshly chopped parsley for color and freshness. Serve immediately and enjoy the blend of creamy cheese and briny tapenade on crisp bread.
Notes
- Use fresh burrata cheese for the best creamy texture.
- If you don't have castelvetrano olives, substitute with another mild green olive.
- Watch the bread carefully when broiling as it can burn quickly.
- Prepare the tapenade in advance and keep refrigerated for up to 2 days.
- For a less garlicky flavor, reduce the garlic amount when rubbing crostini.
