Creamy Tapenade Crostini

Creamy Tapenade Crostini
2 doz. crostini or 12 servings, two crostini each


Ingredients Weights Measures
baguettes (6 to 7 inch) - 2 each
olive oil 3 oz. 6 Tbsp.
fresh garlic cloves, halved - 2 each
shallots, coarsely chopped 4 oz. 2 each
fresh basil leaves - 6 large
crushed red pepper - 1/2 tsp.
pimento-stuffed green olives, drained, coarsely chopped 3 oz. 1/2 cup
capers, drained 1 oz. 1/4 cup
PHILADELPHIA Original Cream Cheese, softened 12 oz. -
pimento-stuffed green olives, drained, halved - 12 each


CUT each baguette crosswise into 12 slices. Brush both sides of each slice with oil. Place on parchment paper-lined full sheet pan (or lined half sheet pan for trial recipe). Bake in 350ºF-convection oven 4 to 5 min. or until crisp and lightly browned. Remove from pan to wire rack; cool. Rub toast slices with garlic cloves.

PLACE shallots, basil and crushed red pepper in food processor; cover. Process until finely chopped, using pulsing action. Add chopped olives and capers; cover. Process until finely chopped. Add cream cheese; cover. Process until well blended.

PLACE cream cheese mixture in pastry tube fitted with fluted tip. Pipe evenly onto toast slices. Top with the olive halves.

Kraft Kitchens Tips

Make Ahead
Cream cheese mixture can be prepared in advance. Cover and refrigerate up to 2 days. Remove from refrigerator and let stand at room temperature to soften slightly before using as directed.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.