Crostini with tapenade and braised fennel

Valentina Harris tops crisp crostini with a delicious duo of Tapenade and braised fennel in this fabulous Italian inspired recipe
By Valentina Harris
Crostini with tapenade and braised fennel
  • Rating:
  • Serves: Makes 15
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 ciabatta bread, thinly sliced and lightly toasted
  • 5 tbsp extra virgin olive oil
  • 130 g tapenade
  • 2 bulb fennel, sliced thinly, then chopped
  • black pepper
  • 1 small red pepper, cut into small dice
  • 15 black olives
  • sprigs flat leaf parsley, to garnish


1. Brush the toasted bread slices lightly with about half the olive oil and spread each slice with a little Tapenade.

2. Heat the remaining oil in a frying pan over a low and add the fennel, together with 2 tablespoons of water. Braise slowly, stirring frequently, until soft and cooked through. Season with a little salt and freshly ground black pepper and drain off any excess liquid.

3. Place a small mound of braised fennel on top of each crostini; making sure that the Tapenade is visible all the way around, for a pretty presentation.

4. Top each crostini with a few cubes of raw red pepper, an olive and a parsley leaf. Serve at once.

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