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Fruitcake Crostini & Olive Tapenade


Fruitcake Crostini with Olive Tapenade, Golden Sultanas & Balsamic Drizzle

Yield: 18 servings (2 pieces per serving) 

Festive fruitcake gets a holiday makeover in this recipe, acting as a crispy and complex base for sweet and salty toppings in this easy-as-fruitcake recipe.


Fruitcake Crostini
1 Toque & Tablier Gâteaux aux Fruits, frozen
As needed Olive oil
As needed Kosher salt
As needed Fresh ground black pepper
Olive Tapenade
1 Cup Golden sultanas
½ Cup Kalamata olives, pitted
½ Cup Fresh parsley, chopped
3 Tbsp Freshly squeezed orange juice
2 Tbsp Orange zest
1 Tbsp Grapefruit zest
2 Tbsp Capers
1 Tbsp Pusateri's Intenso Extra Virgin Olive Oil
Balsamic Sultanas
5 Tbsp Golden sultanas
¼ Cup Pusateri's Balsamic Vinegar
As needed Balsamic reduction/drizzle

Cooking Instructions

    1. Preheat oven to 375°F. 
    2. Fruit Cake Crostini: Remove fruitcake from the freezer and slice thin. Brush lightly with olive oil, season with salt and pepper and bake for 8-10 minutes until crispy. 
    3. Balsamic Sultanas: In a small nonstick pan, bring balsamic vinegar to a boil and remove from heat, add sultanas and let stand until they plump. Remove sultanas and simmer remaining vinegar over medium heat, stirring occasionally. Reduce by half, until it’s syrupy. 
    4. Olive Tapenade: In a food processor, combine ingredients, sFold in chopped basil. 
    5. To assemble: Spread  tapenade over crostini, top with golden sultanas and a of drizzle balsamic reduction. 


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