Crostini With Mediterranean Fusion Topping

Serves 4 as an appetizer

Crostini can be made in advance. Store the toasted breads in an airtight container at room temperature, or freeze them for later use. To re-crisp, bake for a few minutes at 350F.


  • Small French or sourdough baguette

  • Extra virgin olive oil

  • 1 Jar (6.8 oz) Pantala Santorini Greek-Inspired Tapenade

  • Chopped basil leaves (optional)

  • Aged balsamic vinegar (optional)


  • Step 1:

    Preheat the oven to 425F.

    Slice the bread about 1/4-inch thick. Generously brush each piece with olive oil, being sure to go all the way to the edges. Place the slices in a single layer on a baking sheet.

  • Step 2:

    Bake for 5 to 7 minutes, or until they are slightly brown on the edges with a tinge of gold in the center. If you are using a dark baking sheet, they will cook more quickly so don’t stray too far from the oven.

  • Step 3:

    Just before serving, top each crostini with about a tablespoon of Pantala Santorini. If you like, garnish with chopped basil leaves and a drizzle of balsamic vinegar. Serve at room temperature.

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