Kalamata Olive and Brie Crostini Recipe

A Kitchen Memory

My grandson calls these my “fancy crackers.” I still laugh at that. The truth is much simpler. This recipe came from a happy accident. I had some bread, some cheese, and a bowl of olives. I just put them all together.

It felt like a small party. Why does this matter? Because the best food often starts with just using what you have. It doesn’t need to be perfect. What’s your favorite “accidental” snack you’ve made?

The Simple Magic of Heat

Watch the oven closely. In just five minutes, magic happens. The brie gets soft and gooey. The bread turns crisp. The garlic smell fills your kitchen. Doesn’t that smell amazing?

That warmth brings everyone together. It tells a story of care. Fun fact: Brie keeps melting even after you take it out! Let it rest a minute before eating. This matters because shared warmth is the heart of a home.

Why These Flavors Dance

Let’s talk about the taste. The olives are salty and a little tangy. The brie is creamy and mild. They are perfect partners. The roasted garlic is sweet and mellow underneath it all.

The parsley is not just for color. It gives a fresh, clean finish. It makes each bite bright. Do you prefer salty or creamy foods more? I can never decide!

How to Make Them Yours

You don’t need a perfect slice of brie. Just get it close to the rind. Little pieces are just fine. Layer them like tiny blankets on the bread. It will all melt together.

You can change things too. No parsley? Try fresh basil. Love a crunch? Add some chopped walnuts on top before baking. Cooking is about making it work for you. What herb would you try on top?

The Joy of Sharing

Serve these right away. Pass the platter around. Watch people’s faces light up. That first bite is always the best. The crisp bread, the warm cheese, the pop of olive flavor.

This matters more than the recipe. It’s about creating a moment. A small, delicious moment of togetherness. That is the real secret ingredient. Always has been.

Ingredients:

Ingredient	Amount	Notes
crusty French or Italian bread	1 loaf, sliced
garlic	1 whole	roasted
extra virgin olive oil	1 Tablespoon
Brie cheese	8 ounces
Kalamata Olives	1 cup	pitted and chopped
parsley	¼ cup	finely chopped

A Little Taste of Sunshine

Hello, my dear. Come sit a moment. Let’s make something special. These crostini feel like a sunny afternoon to me. They are perfect for sharing with someone you love.

The roasted garlic smells like heaven, doesn’t it? It makes the whole kitchen feel warm. And the salty olives? They remind me of a trip to Greece long ago. I still smile thinking of it. This recipe is simple but feels so fancy. You will impress everyone.

Step 1: First, let’s warm the oven to 400 degrees. Slice your crusty bread. I like mine about as thick as my finger. Now, for the garlic. Squish the soft, roasted cloves into a bowl. Mix in that lovely olive oil. Doesn’t that smell amazing?

Step 2: Next, we prepare the Brie. Carefully slice off the white rind. Try to save all that precious cheese inside! (My hard-learned tip: a slightly cold Brie is easier to slice thinly). Then, cut the cheese into thin pieces. They will melt beautifully later.

Step 3: Spread your garlic oil on each bread slice. Be generous! Lay the Brie pieces on top. Now, sprinkle on the chopped Kalamata olives. I love their deep purple color. Quick quiz: Do you think Kalamata olives are sweet or salty? Share below!

Step 4: Bake them for about 5 minutes. Watch them closely! We just want the cheese melted and bubbly. No one likes burnt toast. Pull them out when they look perfect. Finish with a sprinkle of fresh, green parsley. It adds such a nice, fresh bite.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 12 slices
Category: Appetizer, Snack

Three Fun Twists to Try

Recipes are just a starting point. You can always play! Here are three easy twists I love. They make this snack your own.

Sun-Dried Tomato Swap: Use chopped sun-dried tomatoes instead of olives. It’s sweeter and just as tasty.

Little Bit Spicy: Add a tiny drizzle of hot honey after baking. Sweet heat is so good with the creamy cheese.

Fresh Herb Garden: Mix fresh chopped basil or thyme right into the garlic spread. It tastes like summer.

Which one would you try first? Comment below!

Serving with a Smile

These are wonderful all on their own. But you can make a lovely little plate. I like to add a small bowl of marinated artichoke hearts. Some simple green grapes on the side are nice, too. They cut through the richness.

For a drink, a crisp white grape juice is perfect. For the grown-ups, a chilled glass of Sauvignon Blanc pairs beautifully. It’s my favorite Friday night treat. Which would you choose tonight?

Keeping Your Crostini Crispy

These crostini are best fresh from the oven. But I know life gets busy. You can store the parts separately. Keep the toasted bread slices in a paper bag at room temperature. Paper keeps them crisp. Store the olive mix and brie in the fridge.

I learned this the hard way. I once assembled everything ahead. The bread turned soggy in the fridge. What a disappointment! Now I keep things apart until baking. This matters because texture is everything. A crisp bite makes the creamy brie pop.

You can batch-cook the bread slices. Toast them all, let them cool, and freeze them. They toast up again beautifully. This saves so much time for parties. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

Sometimes the bread burns before the brie melts. The fix is simple. Move your oven rack higher. The top heat will melt the cheese faster. I remember when I burned my first batch. The kitchen was so smoky!

Is your roasted garlic hard to spread? Mash it with the oil in a small bowl. This makes a smooth paste. It also lets the garlic flavor shine in every bite. Getting this right builds your cooking confidence. You learn to control flavors.

The brie rind can be tricky to remove. Use a small, sharp knife. Slice slowly close to the white edge. Fun fact: the rind is edible, but removing it makes the cheese extra melty. Which of these problems have you run into before?

Your Crostini Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free bread. Just slice it thickly so it holds the toppings.

Q: How far ahead can I prep? A: Chop olives and parsley a day ahead. Store them covered in the fridge.

Q: I don’t have Kalamata olives. A: Any briny olive works. Try green olives or even chopped artichoke hearts.

Q: Can I double the recipe? A: Absolutely. Use two baking sheets. Switch their positions halfway through baking.

Q: Any extra tips? A: A tiny drizzle of honey after baking is lovely. It balances the salty olives. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little toasts. They always remind me of my book club gatherings. We talk and snack for hours. Food is best when shared with good people.

I would love to see your creations. Have you tried this recipe? Tag us on Pinterest! Use the handle @AnnasCozyKitchen. Your photos make my whole day. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.