Looks and tastes fancy, and quick and easy to make.

Garlic Toast with Olive Tapenade

Some markets have olive bars which come in handy when making appetizers like this with olive tapenade.

The olive bars are nice because they have assorted Greek, black, and green olives where you can pick and choose just what, or how much you like.

I finally gave some of these olives a try and wow, they were so good.  They were salty and so tasty….perfect for a tapenade.

Here are some more delicious recipes with olive tapenade “Grilled Corn with Olive Tapenade and Goat Cheese“, and “Brie and Olive Tapenade Nachos

Generally, a tapenade is made with ingredients that include olives, capers, anchovies, and olive oil.

But I took a shortcut in this recipe and only included the assorted olives and olive oil.

The olives in this recipe are Kalamata Black Olives (the kind on Greek salads), Stuffed Green Olives (the pimento adds a nice color), and Plum Olives.

All of them are savory and filled with so much flavor that my mouth is watering just writing about it.

Serve this tapenade with garlic toast for as an appetizer or side dish.

Here are more garlic bread recipes you may like “Easy Homemade Garlic Bread“, “Cream Cheese Garlic Bread” and “Cheesy Roasted Garlic Bread with Tomato“.

Let’s check out the ingredients.

Olive Tapenade ingredients

Assorted olives (Kalamata black olives, green stuffed olives, plum olives, and regular black olives), roasted salted shelled pepita seeds (pumpkin seeds),  a baguette, olive oil, and granulated garlic

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Garlic Toast:

Preheat oven to 350 degrees F.

Sliced french bread on board

Slice the bread in 1/2 inch thick slices (the baguette should yield about 15 slices).

Sliced french bread on sheet pan

On a large cookie sheet pan, lay out the slices of bread.

Add olive oil on bread

Next,

Spread olive oil on bread

brush olive oil over the bread.

Add granulated garlic on bread

Then,

Sliced french bread on sheet pan

sprinkle granulated garlic on top.

Bake the bread until it turns a light golden color around the outside edges (about 10 minutes).

Watch the bread closely to make sure it doesn’t turn too brown.

Slices of garlic toast on sheet pan

Remove from the oven and set aside.

For the Olive Tapenade:

Black and green olives in processor

Make sure the olives are pitted.  If it’s possible they could have pits in them, cut them in half just to make sure and remove the pits if applicable.

To a food processor, add the olives.

Add olive oil to olives

Add olive oil.

Chopped olives in processor

Pulse 3 to 5 times, just enough so that the olives are diced.

Add olive tapenade on garlic toast

Add olive tapenade on garlic toast

To Serve – to each piece of garlic toast, top with olive tapenade.

Garlic Toast with Olive Tapenade

Top with the roasted salted pepita seeds (pumpkin seeds) and serve.

Garlic Toast with Olive Tapenade

Thank you so much for stopping by CCC!

More Appetizer Recipes You May Like:

Chipotle Shrimp Guacamole

Cilantro Hummus

Malt Vinegar Potato Chip Dip

Cilantro Hummus

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Olive Tapenade Croutons

Garlic Toast with Olive Tapenade

Looks and tastes fancy, and quick and easy to make.
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Ingredients

For the Garlic Toast:

  • 1/2 of a Baguette cut in 1/2 inch thick pieces (should yield 15 slices)
  • 1 tablespoon olive oil
  • 1 teaspoon granulated garlic

For the Olive Tapenade:

  • 1 cup assorted pitted olives (kalamata black olives, green stuffed olives, plum olives, black olives) 1 tablespoon Olive Oil ¼ cup Roasted Pepitas (Pumpkin Seeds)
  • 1 tablespoon olive oil
  • 1/4 cup roasted salted pepita seeds (pumpkin seeds)

Instructions

For the Garlic Toast:

  • Preheat oven to 350 degrees F. 
  • On a large cookie sheet pan, lay out the slices of bread.   
  • Brush 1 tablespoon olive oil over the bread and sprinkle granulated garlic on top.
  • Bake the bread until it turns a light golden color around the outside edges (about 10 minutes).  
  • Watch the bread closely to make sure it doesn’t turn too brown. Remove from the oven and set aside.

For the Olive Tapenade:

  • Make sure the olives are pitted.  If it's possible they could have pits in them,  cut them in half just to make sure and remove the pits if applicable.
  • To a food processor, add the olives and olive oil. Pulse 3 to 5 times, just enough so that the olives are diced.
  • To Serve -  To each piece of garlic toast, top with tapenade.  Garnish with pepita seeds and serve.