Olive Tapenade with Prosciutto and Peach
This traditional tapenade made with California Ripe Black Olives is generally served with just a crostini. I decided to summer-ize this Mediterranean appetizer by adding fresh yellow peaches, prosciutto, and a sweet dijon and honey glaze. I love a good olive tapenade recipe, so developing this recipe made me really happy!
I was inspired to make this recipe by my love for the Mediterranean diet and how good it is for you. The Mediterranean diet is full of fresh fruit and vegetables which can help reduce the risk of diabetes, cancer, and heart disease. Olives are a staple of the meditteranean diet, so you should try to sneak them into your diet as often as possible! Whether that be on a salad, in a sandwich, or on a pretty, summery crostini like this one!
I also try to stay as health conscious as possible, so olives are a good choice for me. Did you know that a serving of olives contains 0 grams of trans fat and olives are naturally a cholesterol-free food?
Since you’re making a tapenade, this recipe is a two part process. First you want to make the tapenade, then you want to assemble your crostini. To make the tapenade I started off with the following ingredients.
Add all of the ingredients into a food processor except leave out 1 TBSP of olive oil. Pulse until the mixture is ground, add the second TBSP of olive oil and pulse again. Once everything is well blended, remove to an airtight container and let sit in the fridge until you’re ready to serve.
Next, you assemble the crostini’s.
Oh, before I send you away to make this simple and delicious recipe, there’s a giveaway that California Ripe Black Olives is hosting, so you can win a prize package that’ll help you discover and explore the flavors of the season! Click here to be taken to that page.
Once you’ve finished making the tapenade, the rest is pretty easy! To make the Dijon honey glaze, turn a nonstick pan to low heat and mix raw honey and dijon mustard together until it’s thick and combined. That’s all it takes!
The next step is to assemble. I started with the tapenade onto the crostini, then wrapped a slice of peach in prosciutto, then drizzled the honey glaze over the top!
The saltiness of the ripe black olives and the prosciutto are balanced perfectly with the sweetness of the peach and the light tartness of the dijon glaze. Everything pairs together so perfectly in this dish. Add a nice glass of sauvignon blanc and you’ve got yourself a pretty classy (yet super easy and ridiculously inexpensive) appetizer!
I had to take a bite, I couldn’t resist!
Check out the printable below and the nutritional facts on the California Ripe Black Olives! 
Ingredients
- For Tapenade
- - 1 6 oz can of California Ripe Black Olives
- - 3 small anchovies
- - 10-12 small capers
- - 1 tbsp dijon mustard
- - 1 clove garlic minced
- - 2 tablespoons olive oil, divided
- For Crostini
- - French bread sliced and cooked
- - 1 container deli sliced prosciutto
- - 2 ripe yellow peaches sliced
- - Black Olive Tapenade
- - 2 tablespoons honey
- - 2 tablespoons dijon mustard
Instructions
- To make your tapenade, add your can of California Ripe Black Olives into a food processor, followed by the rest of the ingredients, except for 1 tablespoon of olive oil, and pulse until the mixture starts to combine. Scrape down from the sides and add your second tablespoon and pulse until the mixture is fully blended.
- Set aside in an airtight container.
- Preheat your oven to 425 degrees fahrenheit and slice your french bread. Brush both sides with olive oil and set on a baking sheet.
- Place into your preheated oven and cook for about 15 minutes, turning over halfway through.
- Once they're done, take out of oven and let them cool.
- Assemble your crostini by brushing on the tapenade, followed by a slice of peach wrapped in prosciutto and top with the honey glaze.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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