Crostini with olive tapenade

Crostini with olive tapenade

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / person: 299 kcal
, Fat: 13 g
, Carbohydrate: 37 g
, Protein: 6 g


4 people


The original recipe with guaranteed success is for {0} {1}. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Olive tapenade

1tbsp olive oil
1 garlic clove, pressed
150g pitted black olives, coarsely chopped
80g dried figs, coarsely chopped
½dl balsamic vinegar
½tsp salt
a little pepper


8slices pagnol bread (approx. 190 g)
1tbsp olive oil
Purchase ingredients now

How it's done

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.


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.

Good to know
Tip: Mix ½ tsp of finely chopped rosemary in with the tapenade.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!