Ultimate Olive Tapenade & Goat Cheese Bruschetta Bites

Mediterranean olive tapenade with goat cheese bruschetta – a bold and easy appetizer perfect for holidays, brunches, and family celebrations.

A Mediterranean Appetizer Made for Celebrations

You know that moment at a family gathering when everyone’s hovering awkwardly near the kitchen island, pretending not to be hungry but clearly scoping out the snacks? This Herbed Olive Tapenade with Goat Cheese Bruschetta is made for that moment. It’s salty, herby, tangy, and creamy—all the things your average chip-and-dip spread wishes it could be.

It’s a chic upgrade from the usual cheese board

Whether it’s Mother’s Day brunch, a Memorial Day backyard party, or a sun-drenched family reunion, this bruschetta brings big Mediterranean flavor with very little effort. Plus, it’s a chic upgrade from the usual cheese board—because when goat cheese meets olive tapenade on crispy toast, magic happens.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings Yield: Makes about 20 bruschetta slices

Let’s get into it.

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🧄 Ingredients You’ll Need

For the Herbed Olive Tapenade:

• 1 cup mixed olives (half Kalamata, half green), pitted
• 1 tablespoon capers, drained
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme or rosemary (or a mix)
• 3 tablespoons extra virgin olive oil
• Optional: pinch of red pepper flakes for a bit of heat

For the Bruschetta:

• 1 baguette, sliced into ½-inch rounds (about 20 slices)
• 6 oz creamy goat cheese, brought to room temperature
• Extra virgin olive oil for brushing
• Optional garnish: extra chopped herbs, lemon zest, flaky sea salt

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🔪 Step-by-Step Recipe Instructions

Step 1: Prepare the Herbed Olive Tapenade

1. Place the pitted olives, capers, minced garlic, lemon juice, chopped parsley, and chopped thyme into a food processor or blender.
2. Pulse the mixture about 6–8 times until the ingredients are coarsely chopped and starting to combine.
3. With the motor running, slowly drizzle in the olive oil and continue pulsing until the tapenade reaches a spreadable consistency. It should be slightly chunky—not pureed.
4. Taste and adjust as needed. Add more lemon juice for brightness, extra herbs for freshness, or red pepper flakes for heat.
5. Transfer to a bowl and set aside, or refrigerate until ready to use.

Tip: If you don’t have a food processor, finely chop all ingredients by hand and mix in a bowl.

Step 2: Toast the Baguette Slices

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices in a single layer on a large baking sheet.
3. Lightly brush both sides of each slice with olive oil using a pastry brush.
4. Bake for 8–10 minutes, flipping halfway through baking to ensure both sides are golden brown and crisp.
5. Remove from the oven and let cool slightly.

Common Mistake to Avoid: Not flipping the bread can lead to uneven toasting. Flip halfway for that perfect crunch!

Step 3: Assemble the Bruschetta

1. Once the baguette slices have cooled slightly, spread each slice with about 1–2 teaspoons of softened goat cheese.
2. Top each with a generous spoonful of olive tapenade.
3. Optional: Sprinkle with extra chopped parsley or thyme, a bit of lemon zest, or a pinch of flaky sea salt.
4. Serve on a platter immediately while still crisp.

Tip: If serving later, keep tapenade and goat cheese separate and assemble just before guests arrive.

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🔄 Ingredient Swaps & Customizations

• Vegan Option: Use a plant-based goat cheese or spreadable cashew cheese alternative.
• Gluten-Free: Substitute the baguette with gluten-free bread or use roasted sweet potato rounds as the base.
• Nutty Twist: Add chopped toasted walnuts or pine nuts to the tapenade.
• Seasonal Add-Ins: Mix in chopped sun-dried tomatoes or roasted red peppers for a summertime variation.

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🧽 Serving Ideas & Pairings

• Serve as an appetizer for brunches, wine nights, or backyard BBQs.
• Perfect for Mother’s Day, Memorial Day, baby showers, and family reunions.
• Pair with dry white wine, rosé, or a dirty martini.
• Add to a charcuterie board for variety.
• Great with arugula salad or grilled chicken for a light meal.

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😊 FAQs & Troubleshooting

Q: How far in advance can I make the tapenade?
A: You can make the tapenade up to 5 days ahead and store it in an airtight container in the fridge.

Q: Can I make the bruschetta ahead of time?
A: You can toast the bread and make the tapenade in advance. Assemble just before serving to prevent sogginess.

Q: I don’t like goat cheese. What can I use instead?
A: Try whipped feta, ricotta, or cream cheese.

Q: No food processor?
A: No problem. Finely chop the olives, capers, and herbs with a sharp knife and stir with olive oil.

Other Bruschetta recipe for you..

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