Tapenade Crostini Recipe

Click to rate
(15 ratings)

Tapenade crostini


  1. Heat the oven to 200C, 180C fan, 400F, gas 6. Cut the sourdough slices into small chunks, then bake until golden. Once cool, spread over the ricotta, spoon on a dollop of tapenade and garnish with some basil leaves.


  • 6 slices sourdough bread
  • 250g (9oz) ricotta
  • 150g (5oz) black olive tapenade with anchovy
  • small handful basil leaves, to serve
Top Tip for making Tapenade Crostini

You can do all your preparation for these nibbles the day before, then just assemble 
when you’re ready 
to serve