These warm Garlic and Olive Crostini are toasted baguette slices spread with a lemony ricotta and Parmesan mixture, then topped with sliced garlic stuffed olives and fresh basil. They are sure to be a hit at any get together, and they will be gone before you know it, so you might want to make two batches.
I am always needing a quick recipe that delights the crowd at a family get together or group gathering, and I like to have a few things that are warm and some that are cold. You get both here: serve the crostini warm, and set out a pretty bowl of olives with a basil garnish beside them. For more family friendly recipes, try these.
One of my favorite memories growing up at the holidays was decorating my fingers with olives. I am sure most kids did this, and I think it is what makes kids grow up loving olives. As I got older, I could hear my dad talk about it every year: “Who was it that put olives on their fingers?” Of course, it was probably my sister and me.
Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: about 3 minutes under the broiler
- ⏳ Total Time: 8 minutes
- 🍽️ Servings: 16 pieces
- ⚡ Calories: 167kcal per piece
- 🌶️ Flavor Profile: Crisp toast, creamy lemony ricotta, salty garlic olives and fresh basil
- ✋ Difficulty: Very easy, no real cooking
Quick Answer
Slice a baguette, set the slices flat on a pan, and broil for about 2 minutes until golden at the edges. Mix ricotta with Parmesan, lemon juice, salt and pepper, spread about 2 tablespoons on each toast, and top with sliced garlic stuffed olives, more Parmesan and thinly sliced fresh basil.
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Why This Recipe Works
Click to see the technique science
- A quick broil. Two minutes toasts the edges golden while the centers stay soft, so the crostini are crisp but easy to bite.
- Ricotta plus Parmesan. Creamy ricotta spreads easily and Parmesan adds the salty, nutty depth.
- A splash of lemon juice. It brightens the cheese and balances the briny olives.
- Garlic stuffed olives. Even when the garlic falls out as you slice, the olives carry its flavor from the jar.
- Basil added last. Thin ribbons of fresh basil stay bright green and fragrant.
- Simple make ahead parts. The cheese mixture and olives can be prepped early, so assembly takes minutes.
Why You’ll Love This Recipe
- Ready in about 8 minutes, start to finish.
- Crowd pleasing. They disappear fast, so plan on two batches.
- Warm and cold in one. Warm crostini next to a cold bowl of olives covers both.
- Holiday ready for Thanksgiving, Christmas and New Year’s Eve.
- Easy to change up with any olive you like.
- Part of a party spread: pair them with my holiday appetizer recipes.
Key Ingredients
Just a handful of ingredients. Quantities are in the recipe card below.
- French baguette. Sliced into rounds for toasting.
- Ricotta cheese. The creamy base of the spread.
- Parmesan cheese. Mixed into the spread and sprinkled on top.
- Garlic stuffed olives. I used Mezzetta Garlic Stuffed Olives, but any olive you like works.
- Lemon juice. Brightens the cheese mixture.
- Salt and pepper. To taste.
- Fresh basil. Thinly sliced for the top.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- Other olives: Kalamata, jalapeno stuffed or blue cheese stuffed olives all work.
- Goat cheese: swap some of the ricotta for soft goat cheese for extra tang.
- Drizzle of olive oil: brush the bread with olive oil before broiling for richer toast.
- Lemon zest: add a little zest to the spread along with the juice.
- Cold version: toast the bread ahead and let it cool, then assemble and serve at room temperature.
How to Make Garlic Olive Crostini
- Slice the baguette into pieces about one inch thick.
- Mix the ricotta with the Parmesan, lemon juice, salt and pepper.
- Place the bread flat on a pan and broil for about 2 minutes, until golden and crisp on the edges.
- Spread about 2 tablespoons of the cheese mixture on each piece of toast.
- Top with sliced olives, more Parmesan, salt and pepper to taste and thinly sliced fresh basil.
Recipe Tips & Tricks
- Watch the broiler closely. Bread goes from golden to burnt in seconds.
- Slice the olives thin so they lie flat on the cheese.
- Don’t worry if the garlic falls out. The olives still have lots of flavor from the jar.
- Prep ahead: mix the cheese spread and slice the olives up to a day ahead and keep them covered in the refrigerator.
- Assemble just before serving so the toast stays crisp.
- Make two batches for a crowd; they go fast.
Serving Ideas & Suggestions
Serve them warm next to a pretty bowl of olives with basil, or add them to a charcuterie board or a Christmas tree charcuterie board. They round out a party spread with chicken artichoke appetizers, spicy artichoke dip, apple appetizers and watermelon pico de gallo, and a bowl of party punch.
They also make a lovely savory for an afternoon tea or a Christmas tea party, with tea sandwiches, cucumber sandwiches, savory scones and crustless spinach feta quiche. For Valentine’s Day, set them on a Valentine’s charcuterie board, and for a cozy dinner, serve them before smoked gouda mac and cheese. Find more in my appetizers.
Garlic Olive Crostini FAQs
Yes. I used garlic stuffed olives, but you can use whatever type you like. Kalamata or jalapeno stuffed olives are both delicious.
Mix the cheese spread and slice the olives ahead, and toast the bread shortly before serving. Assemble right before guests arrive so the toast stays crisp.
Yes. They are lovely warm or at room temperature, which makes them easy for parties.
A French baguette, sliced into rounds about one inch thick, toasts up crisp on the edges and soft in the middle.
Usually it falls out, but the olives still have lots of garlic flavor from the jar.
About 16 pieces from one baguette, but they go fast, so you might want to make two batches.
Garlic Olive Crostini
Ingredients
- 1 baguette french bread, sliced
- 1 cup of Ricotta Cheese
- 1 cup Parmesan cheese
- 1 jar Mezzetta Garlic Stuffed Olives
- 1 Tablespoon lemon juice
- Salt
- Pepper
- Several Basil Leaves Sliced
Instructions
- Slice Bread in one inch pieces.
- Mix Ricotta with Parmesan, lemon salt and pepper.
- Place bread flat on a pan and broil for 2 minutes until golden crisp on the edges.
- Spread about 2 tablespoons of mixture onto each piece of bread and top with sliced olives, Parmesan cheese and salt and pepper to taste along with thinly sliced fresh basil.
Alayna @AlaynasCreations says
Sounds like a crowd pleaser for a party. Thanks for sharing with us at the #HomeMattersParty link party.