Crostini with Olive-Fig Tapenade

Crostini is thought to date back to medieval times when Italian peasants typically ate their meals on slices of bread since they did not have individual plates.  It is eaten in the United States as an appetizer with various toppings such as cheese, meat, and or vegetables.  Sometimes it is served with a touch of olive oil and herbs or a sauce.

Crostini with Olive-Fig Tapenade

  • Servings: 12
  • Difficulty: easy
  • Print


  • 1 large baguette, cut crosswise into 1-inch slices
  • 3 tablespoons olive oil, divided
  • 1 cup dried figs, soaked in warm water for about 30 minutes
  • 1/2 cup pitted kalamata olives
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon balsamic vinegar
  • 4 ounces soft goat cheese


  1. Preheat oven to 350°F.
  2. To make the crostini:  Brush each slice of bread with a tablespoon of the oil.  Place on a baking sheet, oiled side up, and bake until golden brown, about 5 minutes; let cool.
  3. Meanwhile, make the tapenade:  Use a food processor to coarsely chop the figs.  Add to the processor remaining 2 tablespoons oil, olives, rosemary, thyme, and balsamic vinegar.  Process until smooth, or desired consistency.
  4. To serve:  Spread the goat cheese evenly onto each crostini and top with tapenade.

Nutritional Information


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