Olive Crostini

AppetizerQuick and EasyVegetarianOlive

These Olive Crostini make a perfect EASY party appetizer! Sliced baguette topped with olive, garlic, cheese spread, and toasted in the oven.

Photography Credit: Elise Bauer

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

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


1 Make olive mixture: 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 Broil: 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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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19 Comments / Reviews

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Did you make it? Rate it!

  1. Irina

    I have found this recipe many years ago and it is still a favorite of mine. I just had to share this with a friend across US who remembered it from our parties and wants to make it for her own New Year’s Eve party. Thank you, Elise!


  2. Wendy

    These are yummy, and easy to make, but where is the nutritional info per serving???

    Show Replies (1)
  3. Beth. Montagna

    Thank you Elise for this incredible recipe. I made it for friends and family on Christmas Eve and it was a big hit. I got so many compliments!

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  4. Beth

    This recipe looks wonderful.
    Could you please tell me if I toast the baguette slices before spreading with the olive mixture?

    Show Replies (1)
  5. Sun Jae

    This is a killer appetizer! I make this everytime I have friends coming over or bring it with me whenever I’m invited, it’s sooo goooood! And totally addictive as well. I used Gouda cheese as I live in Belgium and we don’t have Monterey jack cheese here but I think those are quite similar. Thanks sooo much for this recipe! Just thinking about it makes me dribble ^_^

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