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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

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
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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.

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