Recipe

Burrata and Olive Tapenade Crostinis

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Photo by AntoniaJames

This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
A&M's Testing Notes: This recipe includes one of the best tapenades I’ve ever tasted. Paired with mozzarella on crostini, it’s delicious! The fresh herbs and lemon perfectly offset the briny olives and capers...
This recipe includes one of the best tapenades I’ve ever tasted. Paired with mozzarella on crostini, it’s delicious! The fresh herbs and lemon perfectly offset the briny olives and capers, while the mustard adds depth. We particularly liked the contrast in textures of the crunchy bread crust, the smooth cheese and the chopped olives, and how the tart and salty flavors of the tapenade actually make the cheese and bread taste rather sweet. One taster described the crostini as “meaty, smooth and tangy all at the same time.” - AntoniaJames

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Chef
susankuess's Notes: Simple, all-year tapenade. Works great for dinner parties. The trick in preparing the recipe is to constantly monitor the taste before adding more of any ingredient given many are sodium...
Simple, all-year tapenade. Works great for dinner parties. The trick in preparing the recipe is to constantly monitor the taste before adding more of any ingredient given many are sodium-rich.

I usually serve alongside toasted crostinis and thick slices of red pepper in case anyone is watching their gluten.

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Serves 6

1/2 pound kalamata olives (or other black olive), pitted and coarsely chopped Ask a question about this ingredient

3/4 teaspoons anchovy paste Ask a question about this ingredient

1 clove garlic, minced Ask a question about this ingredient

3 teaspoons capers, drained Ask a question about this ingredient

1-2 tablespoon quality olive oil Ask a question about this ingredient

1 tablespoon Dijon mustard Ask a question about this ingredient

1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient

1 tablespoon minced fresh thyme leaves Ask a question about this ingredient

1 tablespoon chopped fresh parsley leaves Ask a question about this ingredient

1 baguette, sliced to a 1/2 inch thickness Ask a question about this ingredient

2 red peppers, sliced to a 1 inch thickness *optional, variation for gluten or carb-free diet Ask a question about this ingredient

14-16 ounces fresh burrata or fresh mozzarella cheese, sliced to 1/4 inch thickness Ask a question about this ingredient

To make the olive tapenade, first combine the olives, anchovy paste, garlic and capers in a food processor fitted with a steel blade and pulse 3-4 times only.
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Add the olive oil, mustard, lemon juice, thyme and parsley and process until chunky.
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Arrange the pieces of bread onto a cookie sheet and brush one side of each bread with olive oil.
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Approximately 15 minutes before serving, toast the bread until golden brown in a 350 degree oven - about 8 minutes total making sure to flip them once halfway through.
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On each of the slices of toast, spread the burrata (or place a slice of the fresh mozzarella) and top with desired amount of tapenade. *Reserve a portion of the tapenade to serve in a dish alongside the red pepper slices if choosing to follow the optional recipe variation
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1 Comment on Burrata and Olive Tapenade Crostinis

humangarbagedump added about 1 year ago

So, is this like a dip? I really like the olive tapenade dip at Trader Joes. You could probably use that and some of those Stacy's Pita chips and it sounds AWESOME. OR...Maybe sprinkle some Shredded Mexican blend cheese on top (also TJ's) and bake it so it was like a little olive tapenade nacho. Thanks for the recipe!