These easy crostini with brie and olives are born from the meeting of a few simple ingredients: sandwich bread, transformed into a crispy golden base, is topped with a soft cream of robiola and black olive pâté. On top, a slice of brie sprinkled with sun-dried tomato powder and, to complete, two whole Taggiasca olives for a scenic touch. The result is a delightful finger food with a Mediterranean taste, perfect in any season and for any occasion. These crostini, in fact, are ideal for accompanying an aperitif with friends in an original way, or a snack or buffet. Naturally, they can be made in any shape and, consequently, adapted to any holiday: stars for Christmas, flowers for Easter, hearts for Valentine’s Day. For perfect results, I recommend a few small tricks: the robiola and olive cream can be prepared in advance, the brie should be kept in the freezer for about twenty minutes so it can be sliced more easily, and the crostini should be assembled at the last minute to keep the bread crisp.
Oh… a clarification: in the photo, you also see some rosemary sprigs. They are just decorative because I liked the effect, but they have nothing to do with the recipe!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Easy Crostini with Brie and Olives
The quantities listed below are only indicative; they are the amounts I used to make 10 rectangular crostini. However, everything varies based on the size of your crostini and how many you want to make. So adjust freely because the important thing is the balance of the various flavors. In short… here the famous “by eye/by taste” applies.
- sandwich bread (or white bread)
- 2.5 oz robiola (or fresh spreadable cheese)
- 1 oz black olive pâté
- 4.2 oz brie
- sun-dried tomato powder
- 20 Taggiasca olives
- extra virgin olive oil (for brushing the grill)
Tools
- 1 Grill Pan
- 1 Small Bowl
- 1 Cookie Cutter of the desired shape
Preparation of Easy Crostini with Brie and Olives
Using a cookie cutter, cut the crostini from slices of soft sandwich bread (white bread also works). You can make them in any shape.
Brush a grill pan or a ribbed cast iron plate with a little olive oil, heat it well, and toast the bread on both sides.
In a small bowl, mix the robiola with the black olive pâté until you obtain a homogeneous cream.
When ready to serve, spread this cream on the toasted bread crostini.
Then place a thin slice of brie on top of the cream. As I mentioned in the introduction to this recipe (but I’ll repeat it here because I know many of you skip it), I recommend putting the cheese in the freezer for about twenty minutes before slicing it. This way, it will harden slightly, allowing you to effortlessly obtain regular slices.
At this point, sprinkle the crostini with some sun-dried tomato powder. Alternatively, you can also use simple black pepper (although it won’t be exactly the same). Finally, place two Taggiasca olives in the center of the cheese: they enhance the flavor of the crostini and improve its appearance.
And voilà! The easy crostini with brie and olives are ready to be enjoyed. Please remember, they should be served immediately after preparation to prevent the cream from making the bread lose its crispness. Enjoy! Paola.
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