There’s something undeniably delightful about hosting a gathering and serving up a dish that steals the spotlight. The combination of creamy burrata and bold olive tapenade on crispy crostini is an instant crowd-pleaser that always brings smiles to the table. I remember the first time I presented this dish at a friend’s dinner party; it was like magic as the flavors danced on our taste buds, prompting requests for the recipe before the last bite was gone.
Perfect for a cozy night in or an elegant get-together, this Burrata and Olive Tapenade Crostini has become my go-to appetizer. The vibrant colors and rich flavors of kalamata olives, anchovy paste, and fresh herbs transform simple ingredients into something extraordinary. Best of all, it’s a breeze to prepare, allowing you to focus on your guests instead of spending all day in the kitchen! So, let’s dive into this deliciously simple recipe that’s bound to impress everyone around your table.
Why is Burrata and Olive Tapenade Crostini a Must-Try?
Simplicity makes this recipe so appealing—it’s quick to prepare and requires minimal cooking skills!
Bold flavors from kalamata olives and anchovy paste will elevate your appetizer game.
Beautiful presentation with vibrant colors ensures it will be the star of any gathering.
Versatile ingredients allow for easy substitutions or variations, catering to different diets—all while keeping its delicious essence.
Crowd-pleaser appeal guarantees compliments from your guests, making it the perfect choice for entertaining!
Burrata and Olive Tapenade Crostini Ingredients
For the Tapenade
• Kalamata olives – 1/2 pound, pitted and coarsely chopped; they bring a robust flavor that pairs perfectly with burrata.
• Anchovy paste – 3/4 teaspoon; a little goes a long way in enhancing the umami of the dish.
• Garlic – 1 clove, minced; fresh garlic adds a punch of flavor to your tapenade.
• Capers – 3 teaspoons, drained; their briny goodness complements the olives beautifully.
• Quality olive oil – 2 tablespoons; use the best you can find for a silky texture.
• Dijon mustard – 1 tablespoon; it adds a layer of tanginess that brightens the whole spread.
• Freshly squeezed lemon juice – 1 tablespoon; this brings a refreshing acidity that balances the richness of the dish.
• Minced fresh thyme leaves – 1 tablespoon; for an aromatic touch that enhances the tapenade’s flavor.
• Chopped fresh parsley leaves – 1 tablespoon; it adds a pop of freshness to the mix.
For the Crostini
• Baguette – 1, sliced to 1/2-inch thickness; to create the perfect base, offering a delightful crunch.
• Red peppers – 2, sliced to 1-inch thickness (optional); a colorful and sweet variation for those looking for a gluten- or carb-free option.
For the Cheese
• Fresh burrata or mozzarella cheese – 16 ounces, sliced to 1/4-inch thickness; it’s the star that brings richness and creaminess to every bite of your crostini.
This Burrata and Olive Tapenade Crostini is not just about taste; it’s about creating memorable moments around the table!
How to Make Burrata and Olive Tapenade Crostini
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Combine Ingredients: In a food processor, add the kalamata olives, anchovy paste, minced garlic, and capers. Pulse 3 to 4 times until the mixture is slightly chunky but combined, bringing out the flavors beautifully.
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Add Flavor: Pour in the olive oil, Dijon mustard, lemon juice, thyme, and parsley. Process until you reach a chunky consistency. Taste and adjust seasonings as necessary; it should be bold and vibrant!
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Prepare Bread: Arrange the sliced baguette on a cookie sheet. Brush one side of each piece with quality olive oil to ensure your crostini get that beautiful golden-brown color.
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Toast Bread: About 15 minutes before serving, preheat your oven to 400°F. Toast the bread for around 8 minutes until golden brown, flipping the slices halfway through for even crispness.
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Assemble Crostini: On each slice of toasted bread, generously spread a layer of burrata or place a slice of fresh mozzarella on top. Spoon your flavorful tapenade over each piece, adjusting the amount to your taste.
Optional: Garnish with a sprinkle of fresh parsley for an extra pop of color.
Exact quantities are listed in the recipe card below.
Expert Tips for Burrata and Olive Tapenade Crostini
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Quality Ingredients: Always use high-quality kalamata olives and fresh burrata to elevate the flavors of your crostini. The freshest ingredients make a noticeable difference!
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Texture Balance: When pulsing your tapenade, aim for a chunky consistency. Avoid over-processing to keep distinct pieces of olives and capers, which add texture.
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Perfect Toasting: Keep a close eye on your bread while toasting. The right balance of time will yield crispy bites without burning; remember to flip halfway through for even browning.
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Adjust to Taste: Don’t hesitate to adjust the seasoning in your tapenade. If you like it spicier, consider adding a pinch of red pepper flakes or more garlic for an extra kick.
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Serving Tip: Serve the crostini immediately after assembling to keep the bread crisp and the burrata creamy. This will ensure a delightful texture with each bite.
Make Ahead Options
These Burrata and Olive Tapenade Crostini are perfect for meal prep enthusiasts! You can prepare the olive tapenade up to 3 days in advance, allowing the flavors to meld beautifully. Simply combine the kalamata olives, anchovy paste, garlic, capers, olive oil, mustard, lemon juice, thyme, and parsley as directed, and refrigerate in an airtight container. To maintain quality, be sure to keep the tapenade tightly sealed to prevent it from drying out. For the crostini, slice the baguette and brush with olive oil, but wait to toast them until just before serving—this ensures they remain crispy and delicious. When ready to enjoy, simply toast the bread, spread on the burrata, and top with the prepared tapenade for a flavorful appetizer that’s just as delightful as if you made it fresh!
What to Serve with Burrata and Olive Tapenade Crostini?
Create a delightful dining experience that complements the rich and bold flavors of this appetizer.
- Chilled White Wine: A crisp sauvignon blanc or pinot grigio adds refreshing acidity that balances the rich burrata beautifully.
- Garden Salad: Fresh mixed greens with a light vinaigrette brighten the meal, creating a contrast to the hearty crostini.
- Roasted Veggies: Flavorful roasted bell peppers, zucchini, or eggplant enhance the earthy tones of the tapenade and provide a vibrant pop of color.
- Marinated Olives: A selection of marinated olives further enhances the theme, creating a lovely grazing platter that guests will enjoy.
- Charcuterie Board: Pair your crostini with cured meats like prosciutto or salami, offering savory bites that elevate your entertaining game.
- Pasta Salad: A light pasta salad with seasonal vegetables and a lemony dressing provides satisfying textures and flavor contrasts alongside the crostini.
- Fruit Chutney: A sweet and tangy fruit chutney, like fig or apricot, brings a delightful sweetness that complements the salty elements of the dish.
- Lemonade or Iced Tea: Refreshing beverages like homemade lemonade or herbal iced tea cleanse the palate, inviting more bites of your delicious crostini!
How to Store and Freeze Burrata and Olive Tapenade Crostini
Room Temperature: Enjoy your assembled crostini immediately for the best flavor and texture. If you’re preparing them in advance, store the tapenade at room temperature for up to 2 hours before serving.
Fridge: If you have leftover tapenade, store it in an airtight container in the fridge for up to 3 days. Keep the crostini components separate to maintain their crispness.
Freezer: While it’s best to enjoy crostini fresh, you can freeze the tapenade in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: For leftover crostini, briefly toast them in the oven at 350°F (175°C) for about 5 minutes to revive their crunch before topping with burrata and tapenade.
Burrata and Olive Tapenade Crostini Variations
Feel free to explore these creative variations to personalize your dish and delight your guests even further!
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Vegan: Substitute burrata with avocado slices or cashew cream for a rich, creamy texture that’s plant-based friendly.
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Herb Delight: Add a handful of fresh basil leaves to the tapenade for an aromatic twist that brightens each bite.
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Spicy Kick: Incorporate a teaspoon of crushed red pepper flakes into the tapenade for an exciting layer of heat that sparks the taste buds.
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Nutty Crunch: Toss in some toasted pine nuts for a wonderful crunch that complements the soft burrata beautifully.
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Mediterranean Flair: Swap out kalamata olives for green olives or add sun-dried tomatoes for a twist that enhances the Mediterranean flavor profile.
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Zesty Infusion: Mix in a touch of orange zest to the tapenade for a burst of citrus that adds brightness and freshness.
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Cheesy Swirl: Try a blend of burrata and feta cheese to give your crostini a tangy, salty finish that is truly irresistible.
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Carb-Free Option: Replace the baguette with cucumber rounds or endive leaves for a light, refreshing version that’s perfect for low-carb diets.
With these exciting variations, you can keep the essence of Burrata and Olive Tapenade Crostini while adding your unique flair!
Burrata and Olive Tapenade Crostini Recipe FAQs
What type of kalamata olives should I use?
Absolutely go for high-quality, pitted kalamata olives! Look for ones that are firm with a rich, dark color. Avoid any with dark spots all over, as these can indicate overripeness. Trust me, the quality of the olives makes a huge difference in flavor!
How should I store leftover Burrata and Olive Tapenade?
If you have leftover tapenade, store it in an airtight container in the fridge for up to 3 days. Keep the crostini components separate to maintain their crispness. For best results, only assemble the crostini just before serving. The textures will be spot on!
Can I freeze the olive tapenade?
Yes, you can freeze the olive tapenade! Just transfer it to an airtight container, and it will keep well for up to 1 month. When you’re ready to use it again, simply thaw it overnight in the fridge. Stir it well before serving to recapture its creamy, fresh flavor!
What should I do if my crostini bread gets soggy?
Soggy bread can be a bummer! If that happens, try toasting the slices again in the oven at 350°F (175°C) for about 5 minutes. This helps revive their crunch! To prevent sogginess in the first place, store all components separately until it’s time to serve.
Is this recipe suitable for people with allergies?
It depends on the individual. This recipe contains anchovy paste, which is not suitable for vegans or those with fish allergies. If you need a vegan option, I recommend substituting the anchovy paste with a splash of soy sauce and a pinch of nutritional yeast for a similar umami effect. Always double-check all ingredients for potential allergens!
How long can I keep the assembled crostini before they go bad?
It’s best to enjoy your assembled Burrata and Olive Tapenade Crostini immediately after preparation to keep them fresh and crispy! If the weather is cool, you can leave them at room temperature for about 1 hour before they start to lose their ideal texture. Enjoy your gathering!
Burrata and Olive Tapenade Crostini for Perfect Entertaining
Ingredients
Equipment
Method
- In a food processor, add the kalamata olives, anchovy paste, minced garlic, and capers. Pulse 3 to 4 times until the mixture is slightly chunky but combined.
- Pour in the olive oil, Dijon mustard, lemon juice, thyme, and parsley. Process until you reach a chunky consistency.
- Arrange the sliced baguette on a cookie sheet. Brush one side of each piece with quality olive oil.
- Preheat your oven to 400°F. Toast the bread for around 8 minutes until golden brown, flipping halfway through.
- On each slice of toasted bread, spread a layer of burrata or place a slice of mozzarella on top. Spoon the tapenade over each piece.
- Garnish with fresh parsley if desired.