Crostini X Two


Appetizers are without a doubt my favorite food group. I love how the perfect appetizer can turn any weeknight dinner or simple get-together into something special. Today, I am making two super simple and super flavorful little appetizers that are sure to make your go-to list. Both of these recipes can be thrown together in minutes and you are very likely to already have most of these ingredients in your pantry.  The first one is my Kalamata tapenade- I have been making this one for years and every time I make it I convert at least one self proclaimed olive hater into a fan! The second one is a roasted red pepper and artichoke dip that I recently created out of the panic that comes with a last minute dinner party.


For the Kalamata tapenade, you of course need Kalamata olives (make sure to buy the whole pitted ones), parmesan cheese, garlic, fresh flat leaf parsley, crushed red pepper, 1 lemon, extra virgin olive oil and a baguette. Because the ingredients are so simple, it is really important to buy the high quality versions- especially when it comes to the olives, parmesan and olive oil.


 Start by chopping up one clove of garlic


Finely grate some parmesan cheese. Even though it does require an extra step, freshly grating your own cheese is always the way to go- the flavor is so much better than pre-shredded or pre-grated.


Add the chopped garlic, parmesan cheese, crushed red pepper and chopped flat leaf parsley to a food processor or blender


Next, add in the olives


Top with some olive oil and pulse until everything is incorporated. Be careful not to over mix- it is better with a little texture.


 Finish with a squeeze of fresh lemon and give it a final whirl.


 For the roasted red pepper and artichoke dip, you will need 1 jar of roasted red peppers, a can of quartered artichoke hearts (in water), some fresh basil, garlic, parmesan cheese, feta, crushed red pepper and olive oil


Start this one off by adding the garlic, feta, parmesan, crushed red pepper and fresh basil to a food processor or blender


Next add in the roasted red peppers, artichokes and olive oil


Pulse until everything is incorporated and finish with a dash of red wine vinegar


Slice up a baguette and toast in a 425 degree oven for 10-12 minutes until the bread is golden brown



Top the tapenade with some fresh parsley and the red pepper dip with some feta, serve with a toasted baguette and enjoy!


This one has even been approved by our favorite tiny taste tester!

Crostini X Two


    Kalamata Tapenade
  • 12 oz jar whole pitted Kalamata olives
  • 1 clove chopped garlic
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh flat leaf parsley, chopped
  • 2 teaspoons fresh lemon juice
  • Roasted Red Pepper & Artichoke Dip
  • 12 oz jar Roasted Red Peppers in water
  • 4 oz quartered artichoke hearts in water
  • 2 cloves garlic, chopped
  • 2 tablespoons feta
  • 2 tablespoons freshly grated parmesan cheese
  • 1/4 cup freshly chopped basil
  • 1/4 teaspoons crushed red pepper
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar


    Kalamata Tapenade
  1. Preheat the oven to 425
  2. Add the olives, parmesan, garlic, crushed red pepper, parsley and olive oil to a food processor or blender and pulse until incorporated but leaving some texture.
  3. Add the lemon juice and give a final pulse or two
  4. Slice up a baguette and toast in the 425 degree oven or 10-12 minutes
  5. Top each piece of baguette with a spoonful of the tapenade and garnish with fresh parsley
  6. Roasted Red Pepper & Artichoke Dip
  7. Add the garlic, feta, parmesan, crushed red pepper, basil, roasted red pepper, artichokes and olive oil to a food processor or blender and pulse until incorporated but leaving some texture
  8. Add in the red wine vinegar and give a final pulse or two
  9. Serve on a toasted baguette and garnish with feta

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