Mushroom and Olive Tapenade Crostini
Earthy sautéed mushrooms layered over briny olive tapenade on golden garlic crostini — a deeply savory appetizer that pairs beautifully with Grenache-based reds.
Ingredients
Ingredients — Sautéed Mushrooms:
- 1 lb mixed mushrooms cremini, shiitake, or a blend, finely chopped
- 3 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp fresh thyme leaves
- 2 tbsp dry red wine or Marsala
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
Olive Tapenade:
- 1 cup pitted Kalamata olives
- 2 tbsp capers drained
- 2 anchovy fillets optional but highly recommended
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp fresh lemon juice
- ½ tsp fresh thyme
Crostini:
- 1 baguette sliced ½-inch thick on the diagonal
- 3 tbsp olive oil
- 1 garlic clove halved
Instructions
Instructions:
- Make the tapenade: pulse olives, capers, anchovies, garlic, olive oil, lemon juice, and thyme in a food processor until you reach a coarse, spreadable paste. Do not over-process — it should have texture. Season to taste and set aside.
- Make crostini: brush baguette slices with olive oil and arrange on a baking sheet. Toast at 400°F for 8–10 minutes until golden and crisp. While still warm, rub lightly with the cut garlic clove.
- Make mushrooms: heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 3–4 minutes until they begin to brown. Stir, add garlic and thyme, and cook another 2–3 minutes. Add wine and cook until evaporated. Season with salt and pepper, stir in parsley. Remove from heat.
- To assemble: spread a thin layer of tapenade on each crostini, then top with a spoonful of warm sautéed mushrooms. Serve immediately.
Notes
Wine Note: This is a savory, briny, herb-driven bite, and it shines next to dark, peppery, olive-tinged reds. Two pairings stand out:
Temecula Syrah — Syrah carries a thread of black olive running under its dark fruit, so it meets the tapenade olive-to-olive rather than fighting it. Temecula's warm days build the ripe, generous fruit while the cool nights pulled in through the Rainbow Gap keep the cracked-pepper lift and structure — that pepper meets the savory mushrooms head-on, the wine's herbal, garrigue-tinged edge answers the thyme and garlic, and the olive oil and umami in the dish soften the Syrah's firm tannins so it tastes rounder beside the crostini than it does alone. Olive to olive, herb to herb, savory to savory.
Northern Rhône Syrah — for the same grape grown where it began, reach for a Saint-Joseph or Crozes-Hermitage. Cooler, more restrained, and more overtly savory, with the same olive thread running through and a smoky, almost-gamey depth that loves the mushrooms. Same bite, same olive note, a more classic accent in the glass.
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