Olive Crostini

Here is a quick and easy appetizer, tasty and fun to make. Preparing these today for an afternoon barbecue I was assisted by my sous-chef Alden, of Carlisle, Massachusetts.

Olive Crostini


Aldie is just about 6 years old and loves to help out; she is especially good helping me find things in an unfamiliar kitchen, opening cans of olives with the can opener, spreading olive paste on baguette slices, and serving the finished work to her guests. Thanks Alden and thank you Heidi (Alden’s mom) for the recipe!

Olive Crostini

Olive Crostini Recipe

  • Prep time: 15 minutes
  • Cook time: 2 minutes
  • Yield: Makes approximately 24 toasts


  • 1/2 cup black olives
  • 1/2 cup green olives with pimientos
  • 2 medium cloves garlic
  • 1/2 cup fresh grated Parmesan cheese
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • 1/2 cup Monterey jack cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 1 baguette


1 Chop the olives in a food processor. Transfer to medium bowl. With machine running, drop garlic through the feed tube of the food processor and mince. Add Parmesan, butter, and olive oil, and process into a paste. Add butter mixture to bowl with olives. Fold in jack cheese and parsley.

2 Cut baguette into thin slices and spread each slice generously with olive mixture.


3 Cook under broiler until bubbly and lightly browned - about 2 minutes.

Serve right out of oven. Helps to make olive mixture in advance and spread right before you put in the oven.

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Olive Crostini

Showing 4 of 14 Comments

  • Beth - The Zen Foodist

    Such cute photos of your little friends! You’re right – this sounds easy and delicious! And it’s a lot of ingredients that I often have on-hand.

  • Lady Amalthea

    Those look delicious and the pictures are so adorable!

  • Elise

    Hi Beth and LA – Anything, anything I can do to encourage kids to learn to enjoy cooking instead of begging for heated up frozen chicken fingers, I will do. I’m blessed to have friends who have kids who love to “help out” in the kitchen, especially if they can eat some of what we make. :-)

  • Betsy

    I made these, and am going to be making them again this week! They are soooo yummy! The recipe is perfect, I wouldn’t change a thing.

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