Garlicky, Tomato & Olive Crostini

February 2, 2021

An easy brunch or sunset entertainer dish that can be made well ahead, these tasty crostini are topped with a vibrant tomato medley & green olive tapenade.
Serves 6-8

You'll need
A griddle frypan
Pastry brush
Small chopping device to blitz olives


4-5 tbsp melted plant-based Nuttelex with 4 garlic cloves grated

1 baguette

400 g tomato medley cut into small pieces & angles

1 medium red onion finely diced

handful fresh chopped parsley

a few sprigs of fresh torn basil

salt & pepper to season

2 tbsp olive oil

Olive Tapenade

250 g pitted chilli & garlic green olives from deli (supermarket)


2Slice the baguette into 1 centimetre slices.

3Brush with melted garlicky Nuttelex mixture.

4Place baguette slices on your heated griller pan & toast until visible grill marks appear. Repeat until all the baguettes slices are Toasted. Once cooled set aside in an airtight container until needed.

5Place the chopped tomatoes, onion, the parsley with the torn basil leaves, salt and pepper, olive oil in a bowl and mix well, then place in the fridge.

6Take pitted olives and blitz to a fine paste and then refrigerate.

7To serve, place toasted baguette slices on a platter and serve with tomato medley along with the small bowl of olive tapenade.