The Briny Lemon: Cream Cheese Crostini with Prosciutto and Tapenade

Looking for a simple, no-cook party appetizer that’s big on flavor and looks pretty too? Here it is—sweet cream cheese, salty prosciutto, and a quick tapenade of crushed olives and capers with fresh herbs.

Tapenades—traditionally made with black olives and capers—often include other ingredients such as anchovies, lemon juice, olive oil, garlic, or vinegar. Here, I went with a few basic ingredients and added a floral essence with fresh mint. Give the tapenade some time to stand at room temperature, then you’re ready to top the bread and serve.

For a variation on this recipe, see Tomato and Olive Crostini with Prosciutto. Also check out Goat Cheese Crostini with Dried-Fruit Compote.

Makes 15-18 crostini

Ingredients

1 6-oz can good-quality pitted black olives, finely chopped (about 1 packed cup when chopped)
3 tbsp extra virgin olive oil
2 tbsp chopped drained capers
1 tbsp balsamic vinegar
2 tsp finely chopped mint
sea salt
freshly ground black pepper
15-18 1/3-inch slices of baguette, lightly toasted
4 oz cream cheese, room temperature
4 thin slices of prosciutto, 3- to 4 oz (about 10 inches long), cut into 15-18 strips

Capers and Olives

Chopped Olives and Capers

Sliced Baguette

Slice Lengthwise, then into Shorter Strips

Preparation

Combine the olives, olive oil, and capers in a bowl. Use a pestle (or back of a spoon) to crush the ingredients to form a coarse paste.
Stir in the vinegar and mint and season with salt and pepper. (Light on the salt—there’s plenty in the olives and capers). Let stand at room temperature 30 minutes. Stir occasionally.
Lay the toasted baguette slices on a work surface and spread each with cream cheese (about 1-1/2 teaspoons each).
Place 1 strip of prosciutto (in ribbon-like folds) on top of each. Divide the tapenade on top. (There may be leftover.)