Olive, Red Pepper, & Goat Cheese Crostini: An Easy & Tasty Appetizer

One thing I love about living in California is the access we have to awesome, locally grown food. San Luis Obispo itself has 4 (four!) farmer’s markets every single week. And the things we don’t get in this town can almost always be found somewhere else in California.

Top down view of two crostini made with baguette slices, black olives, red pepper, goat cheese, and pine nuts. The bread slices are sitting on a medium toned wooden surface.

All this access to awesome, local foods helps me eat healthier. I’ve found that I follow a Mediterranean style diet (not like I’m on a diet, but the kinds of food I eat) pretty closely, except for the fact that I don’t eat fish. A Mediterranean diet usually focuses on consuming more plant-based foods, limiting salt intake, and reducing red meat consumption.

A close up of a bowl of sliced black olives sitting on a medium wood table.

Eating more olives is a really healthy and flavorful way to start enjoying a more Mediterranean style diet. I feel like olives aren’t usually high on peoples’ radar for delicious and versatile food but they really do go with so many different dishes, especially black olives.

A complete baguette sliced into pieces from a bread knife.

My very favorite  are California black ripe plives, and they’re the only kind I’ll buy in the store. The beauty of these little guys is that they come in cans and are available nation-wide! So you can have awesome California produce wherever you are. They have a really great texture and can boost the nutrition of your meals.

A close up of baguette slices.

They contain vitamin E, iron, vitamin A, and fiber and are packaged at their peak to preserve nutrients for year-round enjoyment.

A wooden cutting board with a bunch of fresh basil, fresh thyme, a jar of roasted red pepper, and loose pine nuts scattered about.

I decided to pair these black olives with some roasted red pepper, goat cheese, fresh herbs, and a drizzle of basil olive oil for a killer appetizer. They’re so good, and super easy!

Top down view of slices of baguette bread, fresh basil leaves, fresh thyme, and loose pine nuts on a rustic wooden cutting board.

To make these, all you have to do is find yourself a good, sturdy baguette (whole grain is best!) and slice at a 45° angle. Then spread some goat cheese onto the slices and top with the olives, red pepper, and pine nuts. Bake for about 7 minutes, sprinkle with herbs and olive oil, and serve.

Slices of baguette bread with butter spread on top.

These would be really perfect at any summer BBQ or fall and winter game-day parties.

Top down view of a cutting board with slices of baguette and a couple of slices made into crostinis covered in black olives, red pepper, goat cheese, and pin nuts.

What are your favorite ways to eat olives?

Top down view of a two slices of baguette bread made into crostini topped with red peppers, black olives, goat cheese, pine nuts, and basil olive oil.

I LOVE them in pasta sauce – if you haven’t tried this then do yourself a favor and try it this week. I also love them on pizza, in pasta salads, in dips, and in burritos and tacos. So many things!

Print

Olive, Red Pepper, & Goat Cheese Crostini


  • Author: Raquel Smith
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Total Time: 17 minutes
  • Yield: 20 crostini
  • Category: Lunch
  • Method: Baking
  • Cuisine: Italian

Description

This Olive, Red Pepper, and Goat Cheese Crostini is a perfect appetizer any time of year.


Ingredients

  • 1/2 cup sliced black ripe olives, drained
  • 1/2 cup sliced roasted red peppers
  • 3 Tbsp pine nuts
  • 1/4 cup basil leaves
  • 2-3 sprigs thyme
  • 1 large baguette
  • basil olive oil or regular extra virgin olive oil

Instructions

  1. Heat your oven or large convection toaster oven to 400°F.
  2. Roughly chop the red pepper slices and julienne the basil leaves. Using a high quality bread knife, slice the baguette on a 45° diagonal into 1/2″ slices.
  3. Spread a bit of goat cheese onto the slices of bread, then top with a few olives and some shopped red pepper. Top with a few pine nuts. Place on a baking sheet and repeat until all the bread is used.
  4. Bake for about 7 minutes, until the bread is just starting to turn golden on the edges.
  5. Top the baked crostini with some julienned basil, a few leaves of thyme, and a drizzle of basil olive oil. Serve and eat immediately.

Keywords: crostini, black olives, red pepper, goat cheese, pine nuts, baguette

What about you? Do you love black olives? What do you like to put them on? Let us know in the comments below and if you loved this, please give it a rating!

If this recipe tickled your tummy, then these will float your boat:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 30th, 2015. Last updated: October 21, 2018 at 12:46 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).

These crostinis are some of the best I’ve made! Baguettes paired with black olives along with roasted red pepper, goat cheese, fresh herbs, and a drizzle of basil olive oil for a killer appetizer. The perfect treat for summer BBQs or fall and winter game-day parties. #appetizer #crostini #foodal

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