These olive crostini with fresh mozzarella are the kind of appetizer that looks impressive but couldn’t be easier to make. Crisp slices of toasted baguette are layered with bold olive tapenade and creamy mozzarella, then baked until perfectly melty. Finished with sun-dried tomatoes and fresh parsley, they’re full of flavor, texture, and just the right amount of elegance for any gathering.
I recently had these Olive Crostini with Fresh Mozzarella at a friend’s little birthday gathering and they were so yummy that I could not stop popping them in my mouth!
I was not the only one indulging in these yummy little bites either. They were the hit of the party!
Actually everything they served was delicious, but these were my favorite. And so simple and easy to make.
Why You’ll Love This Recipe
- Quick and easy—ready in about 20 minutes
- Perfect make-ahead components
- Great for entertaining or small gatherings
- Customizable with different toppings or cheeses
Ingredient Notes
Baguette
A classic French baguette works best here. It slices evenly and toasts into the perfect crisp base without becoming too hard.
Olive Tapenade
This is where most of the flavor comes from. Use a mix of olives (like Kalamata and green olives) for a more complex, briny taste.
👉 Tip: Use my homemade tapenade recipe for the freshest flavor.
Fresh Mozzarella
Look for high-quality fresh mozzarella packed in water. It melts beautifully and adds a creamy contrast to the salty tapenade.
Sun-Dried Tomatoes
These add a slightly sweet, tangy finish that balances the richness of the cheese and olives.
Fresh Parsley
Adds a pop of color and freshness right before serving.
Olive Oil
Use a good-quality extra-virgin olive oil—it makes a noticeable difference in a simple recipe like this.
How to Make Olive Crostini (Tips for Success)
- Don’t over-toast the bread: You want it lightly golden so it doesn’t become too hard after the second bake.
- Slice evenly: This ensures consistent cooking and presentation.
- Layer thoughtfully: Spread the tapenade evenly so every bite has flavor.
- Watch the cheese closely: Melt just until soft and slightly bubbly—overbaking can dry it out.
- Serve warm: These are best right out of the oven when the cheese is perfectly melty.
Make-Ahead Tip
- Toast the baguette slices up to a day in advance
- Prepare the olive tapenade up to 5 days ahead and refrigerate
- Assemble just before baking for the best texture
Food Pairings
These crostini work beautifully as part of a larger spread. Try serving them with:
- A charcuterie board with cured meats and cheeses
- Marinated olives or roasted nuts
- A light arugula or mixed greens salad
- Roasted vegetables like zucchini or eggplant
Wine Pairings
The bold, briny flavors pair best with wines that offer good acidity:
- Sauvignon Blanc – crisp and refreshing
- Pinot Grigio – light and clean
- Prosecco – bubbly and festive
- Rosé – a great balance of fruit and acidity
Frequently Asked Questions
You can prep the components ahead, but for best results, assemble and bake just before serving.
A baguette is ideal, but you can also use ciabatta or any rustic artisan bread.
Absolutely. It’s a great shortcut if you’re short on time.
Yes! Goat cheese, burrata, or even ricotta would all work well.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to crisp them back up.
Final Thoughts
These olive crostini with fresh mozzarella are proof that simple ingredients can create something truly special. With just a few steps and bold Mediterranean flavors, you’ll have an appetizer that’s both elegant and incredibly satisfying.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below and share your favorite variations. And don’t forget to save this recipe for your next gathering—it’s always a crowd-pleaser.
Olive Crostini with Fresh Mozzarella
Equipment
- Baking sheet
- Knife
- Cutting board
Ingredients
- 1 baguette sliced
- 2 –3 tablespoons extra-virgin olive oil
- 8 ounces fresh mozzarella sliced
- 1/2 cup olive tapenade see linked recipe
- Sun-dried tomatoes chopped, for garnish
- Fresh Italian parsley chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Toast for 5–7 minutes, until lightly golden.
- Spread each slice with olive tapenade (link to your tapenade recipe here in WPRM).
- Top with fresh mozzarella slices.
- Return to oven and bake 3–5 minutes, until cheese is melted.
- Remove from oven, garnish with sun-dried tomatoes and parsley, and serve warm.
Notes
For extra flavor, rub toasted bread with a cut garlic clove.
A drizzle of balsamic glaze adds a nice sweet contrast.
Nutrition
Olive Tapenade
Equipment
- Food processor
- Spatula
- Serving bowl
Ingredients
- 1/2 pound pitted mixed olives drained
- 1 garlic clove minced
- 2 tablespoons capers drained
- 2 –3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Instructions
- Add the olives, garlic, capers, basil, and lemon juice to the bowl of a food processor.
- Pulse several times to break down the ingredients.
- With the processor running, drizzle in the olive oil and continue processing until a coarse, spreadable paste forms, about 1–2 minutes.
- Stop and scrape down the sides as needed to ensure even blending.
- Taste and adjust with additional lemon juice or olive oil if desired.
- Transfer to a bowl and serve immediately, or refrigerate until ready to use.
Notes
For a chunkier texture, pulse less and avoid over-processing.
Try a mix of olives (such as Kalamata and green olives) for more complex flavor.
Stores well in the refrigerator for up to 5 days in an airtight container.
Nutrition
Check out these other delicious appetizers:
- Simply Delicious Deviled Eggs
- Grilled Polenta and Vegetable Stacks
- Little Muffuletta Biscuit Bites
- Easy Citrus Herb Marinated Olives (Make-Ahead Mediterranean Appetizer)
Discover more from Meal Street Kitchen
Subscribe to get the latest posts sent to your email.
3 Comments
chef mimi
June 12, 2018 at 2:57 pm´Beautiful! I love that top photo, by the way.
angela@mealstreetkitchen
June 17, 2018 at 11:09 amThank you so much! Sorry for the delayed reply, for some reason this was in my spam folder. I need to check that one more often.
chef mimi
June 17, 2018 at 11:25 amIt’s okay, I just found 5 comments in my spam folder today. Who knows why it happens?!!