Kalamata Olive Spread and Parmesan Crostini recipe

Kalamata Olive Spread and Parmesan Crostini

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We top our Kalamata olive spread with a thin slice of parmesan cheese, and it’s a perfect combination for a crostini. It has a distinct fruity and salty flavor. I love this spread, not only because it tastes so good, but it can be made a day in advance if you’re planning a party and want to get some things done early.

I like to serve this along with Stuffed Dates Wrapped in Prosciutto and our Fig Spread and Mascarpone Crostini.

Kalamata Crostini Plate

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Kalamata Olive Spread and Parmesan Crostini

  • Servings: Makes 1 cup olive spread
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  • 1 cup pitted Kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon orange juice
  • 1 teaspoon finely diced shallot


Combine all of the ingredients in a small food processor and mix until coarsely chopped. Spread on the crostini and top with a piece of parmesan cheese. I use a potato peeler to shave very thin slices from a wedge of parmesan.

To Make the Crostini

  • 1 baguette cut into 1/2-inch slices
  • Olive oil to brush on baguette (optional)


Position the oven rack in the middle of your oven and preheat to 400 degrees. Arrange baguette slices on a baking sheet and lightly brush one side with olive oil, if desired. Bake until lightly toasted, about 8 to 10 minutes. Let cool.

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