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a rustic bowl of pepperoni olive tapenade surrounded by crisp crostini in a wide horizontal shot, on a wooden board with a drizzle of olive oil, warm Mediterranean light, shallow depth of field, landscape orientation

Pepperoni and Olive Tapenade

A thick spread made of pepperoni, olives, and herbs, paired with crostini.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup pepperoni finely chopped
  • 1 cup kalamata olives pitted
  • 2 tbsp capers
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp parsley chopped
  • 12 crostini

Method
 

  1. Add the pepperoni, olives, capers, and garlic to a food processor.
  2. Pulse until coarsely chopped, not pureed.
  3. Drizzle in the olive oil and lemon juice while pulsing.
  4. Stir in the chopped parsley.
  5. Transfer to a bowl and chill 15 minutes.
  6. Serve with crostini for spreading.

Notes

Keep it chunky for the best texture on toast.