Crostini with olive tapenade

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 299 Kcal, 6g Protein, 37g Carbohydrates, 13g Fat


  • Olive tapenade
  • 1 tbsp olive oil
  • 150 g pitted black olives, coarsely chopped
  • 1 garlic clove, pressed
  • 80 g dried figs, coarsely chopped
  • 0.5 dl balsamic vinegar
  • 0.5 tsp salt
  • a little pepper
  • Crostini
  • 8 slices pagnol bread (approx. 190 g)
  • 1 tbsp olive oil

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  • Olive tapenade

    Heat the oil in a pan. Add the garlic, olives and figs, sauté for approx. 5 mins. Pour in the balsamic and reduce completely. Allow the mixture to cool slightly, blitz in a food processor, season.
  • Crostini

    Brush the bread with oil, toast in a non-stick frying pan for approx. 1 min. on each side. Spread the tapenade on the slices of bread.
  • Tip:

    Mix ½ tsp of finely chopped rosemary in with the tapenade.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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