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Olive, Red Pepper, & Goat Cheese Crostini

  • Author: Raquel Smith
  • Total Time: 17 minutes
  • Yield: 20 crostini 1x


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


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


  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.
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Category: Lunch
  • Method: Baking
  • Cuisine: Italian

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