Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 pint (300 g) cherry or grape tomatoes, halved
- 3 tbsp extra-virgin olive oil, divided
- 1 small baguette, sliced into 12 pieces
- 8 oz (225 g) fresh mozzarella, sliced
- 1 cup (160 g) pitted black olives (Kalamata or similar)
- 2 tbsp capers, drained, plus extra for topping
- 2 oil-packed anchovy fillets (optional but classic)
- 2 garlic cloves
- 2 tbsp fresh lemon juice
- 1 tbsp fresh basil, finely chopped, plus extra leaves for garnish
- Salt and freshly ground black pepper
Do This
- 1. Heat oven to 400°F (200°C). Toss halved tomatoes with 1 tbsp olive oil, salt, and pepper; roast 18–22 minutes until soft, blistered, and slightly caramelized.
- 2. While tomatoes roast, pulse olives, 1 tbsp capers, anchovies (if using), garlic, lemon juice, 1 tbsp olive oil, and chopped basil in a food processor to a chunky paste. Season to taste.
- 3. Slice baguette into 12 diagonal pieces. Brush both sides lightly with remaining olive oil and place on a baking sheet.
- 4. Toast baguette slices in the hot oven 5–7 minutes, turning once, until crisp at edges but still tender in the center.
- 5. Spread each warm crostino generously with tapenade, then top with a slice of mozzarella.
- 6. Return to oven for 3–4 minutes until the mozzarella is just melted and soft.
- 7. Finish with warm roasted tomatoes, extra capers, torn basil, and a final grind of black pepper. Serve immediately.
Why You’ll Love This Recipe
- Bold Mediterranean flavors: briny black olive tapenade, sweet roasted tomatoes, capers, and fresh basil in every bite.
- Perfect appetizer: easy to share, beautiful on a platter, and ideal for parties, wine nights, or a light dinner with salad.
- Make-ahead friendly: the tapenade and roasted tomatoes can be prepared in advance for quick assembly later.
- Customizable: swap cheeses, change herbs, or turn it into a rustic flatbread or open-faced sandwich.
Grocery List
- Produce: Cherry or grape tomatoes, garlic, fresh basil, lemon (for juice).
- Dairy: Fresh mozzarella cheese.
- Pantry: Baguette, pitted black olives (Kalamata or similar), capers, anchovy fillets (optional), extra-virgin olive oil, salt, black pepper.
Full Ingredients
For the Roasted Tomatoes
- 1 pint (about 2 cups / 300 g) cherry or grape tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
For the Black Olive Tapenade
- 1 cup (about 160 g) pitted black olives, preferably Kalamata or other briny variety
- 2 tbsp capers, drained and rinsed
- 2 oil-packed anchovy fillets, drained (optional but traditional and highly recommended)
- 2 small garlic cloves, roughly chopped
- 2 tbsp fresh lemon juice (about 1/2 large lemon)
- 2 tbsp extra-virgin olive oil
- 1 tbsp finely chopped fresh basil leaves
- 1/8 tsp freshly ground black pepper, or to taste
- Pinch of red pepper flakes (optional, for gentle heat)
For the Crostini & Toppings
- 1 small baguette (about 10–12 in / 25–30 cm), cut into 12 diagonal slices, 1/2 in (1.25 cm) thick
- 2 tbsp extra-virgin olive oil, for brushing the bread
- 8 oz (225 g) fresh mozzarella, sliced into 12 thin rounds or half-moons
- 1 tbsp capers, drained, for topping
- 1/4 cup loosely packed fresh basil leaves, torn or cut into ribbons
- Freshly ground black pepper, for finishing
- Flaky sea salt, to finish (optional but lovely)
Optional Garnishes
- Extra virgin olive oil, for drizzling
- Additional chopped fresh basil or flat-leaf parsley
- Lemon wedges on the side, for squeezing just before serving
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep the Tomatoes
Set a rack in the center of your oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
Rinse the cherry or grape tomatoes and pat them dry. Slice each tomato in half lengthwise. Place the halved tomatoes in a bowl, drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently so all the tomatoes are coated, then spread them cut-side up in a single layer on the prepared baking sheet.
Step 2: Roast the Tomatoes Until Sweet and Jammy
Place the baking sheet in the preheated oven and roast for 18–22 minutes, until the tomatoes are soft, wrinkled at the edges, and just starting to caramelize. You want them juicy but concentrated in flavor, not completely dried out.
When done, remove the tomatoes from the oven and set them aside. Leave the oven on at 400°F (200°C); you will use it to toast the bread and melt the mozzarella.
Step 3: Make the Black Olive Tapenade
While the tomatoes roast, prepare the tapenade. In a food processor, combine the black olives, 2 tablespoons capers, anchovy fillets (if using), garlic, lemon juice, 2 tablespoons olive oil, chopped basil, black pepper, and a pinch of red pepper flakes if you like a little heat.
Pulse several times, scraping down the sides as needed, until you have a chunky but spreadable paste. You do not want it completely smooth; a bit of texture is ideal. Taste and adjust seasoning: add a squeeze more lemon, a grind of pepper, or a drizzle of olive oil if you prefer it looser. Because olives, capers, and anchovies are salty, you will likely not need extra salt. Set the tapenade aside.
Step 4: Slice and Toast the Baguette
Slice the baguette on a slight diagonal into 12 slices, about 1/2 inch (1.25 cm) thick. Arrange the slices on a baking sheet in a single layer.
Brush both sides of each slice lightly with the remaining 2 tablespoons olive oil. Place the tray in the hot oven and toast for 5–7 minutes total, flipping halfway through, until the edges are crisp and lightly golden but the centers are still a bit tender. Keep an eye on them so they do not over-brown.
Step 5: Layer on the Tapenade and Mozzarella
While the bread is still warm, spread each slice generously with about 1 tablespoon of black olive tapenade, going almost to the edges so every bite has flavor.
Top each slice with a piece of fresh mozzarella. If your mozzarella slices are larger than the bread, tear or cut them so they sit comfortably on top without overhanging too much. Arrange the topped crostini back on the baking sheet.
Step 6: Melt the Cheese and Warm Everything Through
Return the baking sheet to the oven and bake for 3–4 minutes, just until the mozzarella is softened and beginning to melt but not completely collapsed or browned. The goal is a soft, creamy top rather than fully blistered pizza-style cheese.
Remove from the oven. The bread should be crisp on the outside, tender inside, with a warm, fragrant tapenade and gently melted mozzarella.
Step 7: Finish with Roasted Tomatoes, Capers, and Basil
Top each warm crostino with a spoonful of the roasted tomatoes, allowing some of the juices to soak into the mozzarella and bread. Scatter the remaining 1 tablespoon capers over the top.
Finish with a generous sprinkle of torn fresh basil leaves, a grind of black pepper, and, if you like, a tiny pinch of flaky sea salt on each piece. Optionally, drizzle with a thread of extra-virgin olive oil for shine and richness.
Transfer the crostini to a serving platter and serve immediately while warm and fragrant.
Pro Tips
- Use good olives: Choose high-quality, briny black olives (like Kalamata). Avoid canned black olives labeled only as “ripe olives” as they are milder and less flavorful.
- Control the tapenade texture: Pulse the food processor in short bursts and stop as soon as you reach a chunky spread. Overprocessing can make it pasty.
- Do not over-toast the bread: The crostini should be crisp but not rock-hard. Slight tenderness in the center keeps them easy and pleasant to bite.
- Dry your capers: After rinsing, pat capers dry with a paper towel. Excess brine can make the topping wetter and saltier than you want.
- Serve warm, not scorching: Let the assembled crostini sit 2–3 minutes before serving so the flavors settle and the cheese firms up just enough to stay in place.
Variations
- Flatbread version: Use a store-bought pizza dough or flatbread. Spread with tapenade, top with mozzarella and roasted tomatoes, and bake at 450°F (230°C) until the crust is crisp and cheese melted. Finish with capers and basil.
- Goat cheese twist: Swap mozzarella for soft goat cheese or a blend of goat cheese and mozzarella for extra tang and creaminess.
- Roasted red pepper addition: Add thin strips of roasted red pepper on top of the tapenade layer before the cheese for a smokier, sweeter profile.
Storage & Make-Ahead
The components of this recipe store well, but the assembled crostini are best eaten fresh.
Tapenade: Store extra tapenade in an airtight container in the refrigerator for up to 5 days. Cover the surface with a thin layer of olive oil to keep it fresh. Bring to room temperature and stir before using.
Roasted tomatoes: Cool completely, then refrigerate in a covered container for up to 3 days. Rewarm gently in a low oven or at room temperature before topping the crostini.
Bread: Toasted baguette slices are best the day they are made, but you can slice the baguette a few hours ahead, store it in a paper bag, and toast just before serving.
Assembled crostini: These are at their best within 15–20 minutes of coming out of the oven. If needed, you can briefly rewarm them at 325°F (165°C) for 5–7 minutes, though the bread will be more crisp.
Nutrition (per serving)
Approximate values per serving (3 crostini, 1/4 of the recipe): about 330 calories, 22 g fat (8 g saturated), 24 g carbohydrates, 2 g fiber, 5 g sugar, 11 g protein, and approximately 960 mg sodium. Actual values will vary based on exact ingredients and portion sizes.
