I hope everyone enjoyed the long weekend and a good unofficial start to the summer season. We had such a busy but fun weekend filled with kiddie pools, backyard BBQs and family. I was asked to make an appetizer for one BBQ and I made these Trio of Crostini and let me tell ya, a HUGE hit! I am all about keeping it simple but packed with flavor and these 3 crostini toppings do not disappoint.
So heres what I made…. Olive Tapenade, Sun Dried Tomato Pesto and Grilled Eggplant Spread. Of course, being that it is now officially grilling season I had take advantage of the amazing flavor and char that the grill offers. I had the grocery store slice a few baguettes for me {huge time saver peeps!} and drizzled with a little olive oil then grilled the crostini. I also decided to grill the eggplant rather then roasted it and it turned out just perfect! This Trio of Crostini are going to be a go to for sure!
These really come together so quickly and require very little effort!! Once you’ve grilled the eggplant all there really is is to throw a handful of ingredients into a food processor, pulse and thats it! I kept it really simple using the same basic ingredients to flavor the spreads… garlic, fresh basil and fresh parsley. Each main component, the olives, eggplant and sun dried tomato, all have such distinct flavors that they don’t need much.
- 2-3 baguettes, sliced
- olive oil
- For the Sun Dried Tomato Pesto:
- 9 oz pkg sun dried tomatoes {dry packed}
- ¾ cup olive oil {if you use oil packed tomatoes, use the oil in the jar first}
- 4 garlic cloves
- handful of fresh basil
- handful of fresh parsley
- For the Olive Tapenade:
- 2 cups pitted olives {I used sicilian and kalamata in olive oil}
- handful of fresh basil
- handful of fresh parsley
- 4 garlic cloves
- 4 Tbsp olive oil {olive oil marinade from olives if available}
- For the Eggplant Spread:
- 1 eggplant, quartered
- 4 garlic cloves
- handful of fresh basil
- handful of fresh parsley
- 4 Tbsp olive oil
- salt & pepper to taste
- Toss the sliced baguettes in a bowl with a little olive oil. Grill until golden on each side.
- Drizzle the quartered eggplant with a little olive oil, salt and pepper. Grill on each side until tender.
- For the Eggplant spread, place the eggplant, garlic, basil, parsley and olive oil into the food processor. Pulse until smooth. Season with salt and pepper to taste. If you want a little spice you can add a little crushed red pepper flakes. Cool in the fridge or serve room temp.
- For the Sun Dried Tomato Pesto, add the tomato, oil, garlic, basil and parsley to the food processor and pulse until desired texture. Season with salt and pepper to taste.
- For the Olive Tapenade, add the olives, garlic, oil, parsley and basil to the food processor. Pulse until desired texture. No salt needed here, the olives have plenty on the their own.
You may also like:
Pretzel Crusted Chicken Fingers with Garlic & Chive Aioli
pattyanderson54p
What a great idea for summer parties!
Angela LeMoine
Thanks. They are so easy & quick to make too
peter @feedyoursoultoo
I love the variety of toppings. Each one of these stands on its own. My favorite is the eggplant but in my house, I am the only one who likes the eggplant so I do not make it often.
Angela LeMoine
Thank you! Oh I love the eggplant one too! Also great tossed with pasta
Debra C.
That olive tapenade is calling my name! Love that salty goodness!
Angela LeMoine
Oh it’s so so good!!!! So many uses too!
Joanne/WineladyCooks
Oh Angela, I just luuuuv your trio dips. How easy, flavorful and a perfect trio for any gathering this summer. I’m a tapenade fan and you just inspired to make this for my son in law, I know he’ll love it as well.
Angela LeMoine
Thank you!!!! They really are so simple to use and so good!
mealplanmaven
Such fun and yummy party fare Angela!
Angela LeMoine
Thank you so much!
Erin F
These look so delsih! I can’t wait to try this one! Thank you Angela for sharing your yummy recipe!!
Angela LeMoine
My pleasure! I hope you enjoy them as much as I do!