Crostini with Olive Tapenade

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  • 2 red capsicums
  • 1 pack Bazaar Chilled Garlic Baguette Bread
  • 3 tbsp olive oil
  • 1 large red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup pitted Kalamata olives, roughly chopped
  • ¼ cup capers
  • 3 anchovy fillets, roughly chopped
  • 3 sprigs thyme
  • ¼ cup finely chopped parsley


1. Preheat oven to 180 C.  Place capsicums on a gas hob or under a hot grill and cook until the skin has blistered and blackened. Set aside to cool.
2. Remove Bazaar chilled garlic baguette bread from packaging and cut each of the bread slices into 2.  Place slices, butter side up, on a cold baking tray.  Cook for 15 minutes until golden and just crisp.

3.  Meanwhile heat olive oil in a small frying pan and gently cook onion, garlic, olives, capers, anchovies and thyme until onion is tender.  Allow to cool.

4. Rub the skin off the capsicum using your fingers or a paper towel.  Remove the seeds and then cut capsicum into thin strips.

5.  Place a spoonful of olive mixture onto each crostini, sprinkle with parsley and top with a curl of capsicum.  Arrange on a platter and serve.

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