Savory, salty, umami flavor with fresh herbs and hints of heat and acidity make this easy Mixed Olive Tapenade Crostini with Grilled Bread perfect for a casual game day snack or elegant enough to serve as an appetizer for your special occasion menu!
Rinse and drain the olives and capers. Add to the bowl of a food processor. Add remaining tapenade ingredients (garlic through olive oil). Pulse until desired consistency is achieved. Scoop into a bowl, and set aside.
Preheat grill to medium-high. Brush bread lightly on both sides with olive oil. Grill until you have nice brown grill marks, being careful to not burn your baguette!
To assemble: Layer a slice of grilled bread with your choice of cheese, a dollop of tapenade, and garnish of choice. Enjoy!
Many markets now have olive bars, and this is a great way to get a variety of olives without buying several jars. Remember to get pitted olives! As I mention in the post, I often buy roasted garlic with the olives.
I love the smooth, mellow flavor of sherry vinegar. A good quality wine or champagne vinegar will work. Avoid cheap, acidic vinegars.
As mentioned in the post, on this day we used fresh mozzarella slices on some, and spread softened chèvre on others. Manchego is another good option. Be adventurous!
Calories are an approximate based on 1 tablespoon of a high-quality commercial tapenade with 1 1/2" baguette slice and 1 1/4" mozzarella slice. There are too many variables in this recipe to do more than a ballpark figure!