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Mar 04

Olive Tapenade Goat Cheese Crostini

Olive Tapenade Goat Cheese Crostini on a platter with olives

These easy Olive Tapenade Goat Cheese Crostini are great as a party food, a snack, or a satisfying vegetarian lunch option. I find these super rich and filling! The salty, garlicky tapenade pairs perfectly with the creamy, tangy goat cheese and crunchy toasted baguette slices. These crostini may taste decadent and fancy, but they come together quickly with just a few ingredients. Just toast your baguette slices in the oven, spread them with goat cheese, toss the tapenade ingredients in your food processor and pulse a few times, and pile the tapenade onto the crostini. That’s it! Not only is this Olive Tapenade Goat Cheese Crostini recipe simple and delicious, but each piece is just 84 calories or 3 WW Points on the current Weight Watchers plan! To view your current WW Points for this recipe and track it in the WW app or site, click here!

Olive Tapenade Goat Cheese Crostini overhead close up

Recipe Notes

  • Olives: I like to use a mix of black olives and Manzanilla olives (the green ones with the red pimientos stuffed inside) which can be found easily in grocery stores everywhere. If you have different olives on hand and want to change it up I’m sure you can!
  • Cheese: Goat cheese works beautifully in this recipe and is easy to find in most grocery stores. My husband isn’t a big goat cheese fan in general, but he loved this recipe! However, if you would prefer to use something else, you can substitute another soft cheese. Brie, ricotta, cream cheese, whipped Feta, or Laughing Cow cheese wedges should all work as a replacement.
  • Baguette: A French baguette works great for this recipe. You want your slices to be about ½ ounce each, and how thick that slice is will vary slightly based on the diameter of your loaf. Mine are about ½ inch thick cut diagonally, but you can always weigh out 5 ounces of bread and then cut the slices from there.
  • Garlic: Freshly minced garlic cloves or jarred minced garlic will both work in this recipe, though fresh garlic will always have stronger flavor. I recommend the fresh garlic, but feel free to use whichever you have on hand. It will be tasty either way!

More Tasty, Lightened Up Finger Food Recipes

Looking for more tasty, lightened up finger foods? Check out my Tomato and Goat Cheese Bruschetta, Turkey Sausage Stuffed Mushrooms, Cranberry Brie Bites, Spinach Balls, Strawberry Balsamic Bruschetta, Cheesy Pineapple Prosciutto Bites, Buffalo Deviled Eggs, Cheesy BLT Crostini, Caprese Wonton Bites, Ham and Cheese Twists, Loaded Potato Rounds, Cheesy Apple Walnut Bruschetta, Buffalo Chicken Taquitos, Pepperoni Pull Apart Muffins, Caprese Tarts, Cheesy Spinach Pinwheels, Enchilada Cheese Rolls, Bacon Wrapped Water Chestnuts, Pizza Logs and many more in the Appetizers section of my recipe index!

Olive Tapenade Goat Cheese Crostini on a platter with olives
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5 from 2 votes
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Olive Tapenade Goat Cheese Crostini

These easy, tasty Olive Tapenade Goat Cheese Crostini are great as a party food, a snack, or a satisfying vegetarian lunch option!


  • 5 oz French bread baguette, sliced diagonally into ten ½ oz slices (about ½” thick)
  • 18 medium-sized black olives
  • 16 green Manzanilla olives, (the ones that come in a jar with pimientos stuffed inside)
  • 1 garlic clove
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon mustard
  • 3 oz goat cheese


  • Pre-heat the oven to 400. Place the baguette slices on a foil lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well. Place the baguette slices in the oven for 10-12 minutes until the edges are golden.* Allow them to cool for a few minutes until they’re easy to handle.
  • Once the bread is in the oven, place both types of olives along with the garlic clove, olive oil, lemon juice, and mustard into a food processor and turn it on or pulse a few times until the ingredients are finely chopped and well combined.
  • When the bread is ready, spread each toasted baguette slice with goat cheese, dividing it evenly amongst the bread. Top each piece with a tablespoon of the olive tapenade and serve.
    *If you aren’t planning to use the whole batch of crostini at once, you can either make all the baguette slices and use them as needed for a few days (store in a sealed Ziploc bag) or you can just make the toasted baguette slices as needed. I like making all of them at once because then they’re ready when I want to eat them and building my snack only takes a minute or two.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per piece: 3 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per piece:
84 calories, 8 g carbs, 1 g sugars, 4 g fat, 1 g saturated fat, 3 g protein, 1 g fiber, 251 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
2 per piece (P+ calculated using a PP calculator and the nutrition info listed)

4 comments on “Olive Tapenade Goat Cheese Crostini”

  1. Looks delicious! This is one recipe I can’t wait to try. My family used to make this when I was young, and you’re right, it’s great with pasta! Thank you!5 stars

  2. What specific kind of mustard did you use? Yellow, dijon, dry/ground? Thank you.

    • I usually use yellow mustard because that’s what we typically have on hand, but Dijon would also be good!

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