Your guests will love this Grilled Crostini with Olive Tapenade recipe. Grill the bread slices early the day of the gathering. Cool and store in tightly sealed zip-top plastic bags.

Katherine Avery, Mount Pleasant, South Carolina
Recipe by Southern Living July 2005

Gallery

Recipe Summary

prep:
10 mins
grill:
6 mins
total:
16 mins
Yield:
Makes 8 appetizer servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice bread into 24 (1/2-inch-thick) slices, discarding ends.

    Advertisement
  • Whisk together olive oil and next 3 ingredients. Brush evenly on one cut side of each bread slice.

  • Grill bread slices over medium heat (300° to 350°) 2 to 3 minutes on each side.

  • Stir together olive tapenade and parsley; garnish, if desired. Place green onion slices in a small bowl. Serve tapenade and green onions with bread.

  • Note: For testing purposes only, we used Cantaré Olive Tapénade, which can be found in the deli section of large supermarkets.

Advertisement