CROSTINI with black or green OLIVE PÂTÉ, very simple with few ingredients, perfect for appetizers or aperitifs, easy and very quick, great to accompany seafood or meat dishes.
I often prepare them for aperitifs or as an appetizer, because they match well with everything: seafood dishes, meat, charcuterie, and cheese boards. The olive pâté is perfectly savory and on warm crostini it becomes dangerously addictive… one leads to another.
The great thing about these crostini with olive pâté is that you can really make them however you like: black olives, green olives, or a mix, rustic bread or baguette, creamier or more rustic. In 5 minutes you have an elegant, economical, and super versatile appetizer.
If you have last-minute guests or want to bring something good without complicating your life, these crostini are the solution. They always disappear before you even sit down at the table, trust me.
Follow me in the kitchen today there are crostini with olive pâté.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons, New Year's Eve
Ingredients
- 5.3 oz olives (black or green)
- extra virgin olive oil
- 0.7 oz walnuts
Steps
Remove the pits from the olives and place them in a mixer, then add oil, start with a couple of tablespoons, blend well.
Check the consistency, if it’s too thick add more oil and blend again until you get a spreadable cream, neither liquid nor too thick.
Slice the bread thinly and bake with a drizzle of oil or in an air fryer at 356°F for 4-5 minutes.
Spread the pâté on the bruschetta, add chopped walnuts, an olive for decoration, and a sprig of rosemary.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
CROSTINI with OLIVE PÂTÉ
Quick Variations
Mediterranean: add oregano or thyme
Milder: incorporate a tablespoon of cream cheese
Intense: add an anchovy fillet
Rustic: blend less for a rougher texture
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FAQ CROSTINI with OLIVE PÂTÉ
How to make olive pâté at home?
To prepare olive pâté at home, simply blend pitted olives with a drizzle of extra virgin olive oil. You can enrich it with capers, anchovies, garlic, or aromatic herbs like oregano and parsley, adjusting the consistency with more oil or a spoonful of water.
How to remove bitterness from olive pâté?
If the olive pâté turns out bitter, the trick is to rinse the olives well under water before using them. Adding a drizzle of quality extra virgin olive oil or a pinch of sugar also helps. Alternatively, a piece of potato or some bread blended with the olives naturally softens the bitterness.
Can I prepare crostini with olive pâté in advance?
Certainly! They can be easily prepared in advance, the night before.
What to pair with crostini with olive pâté?
They are perfect with seafood appetizers, cold cuts, cheeses, or as an aperitif.
