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Olive Cream Cheese Spread

Serves 4

This bottom-of-the-jar (of olives or olive tapenade!) is a great use-up for the last of your cream cheese for a crostini appetizer or snack.


  • Last of the cream cheese, brought to room temperature
  • 1/4 cup chopped green olives, finely chopped, or black or green olive tapenade
  • 1 baguette, regular or whole grain, cut into slices and toasted
  • Extra virgin olive oil (EVOO), for drizzling


In a small mixing bowl, combine the cream cheese and the chopped olives or tapenade. Spread the olive spread over the toasted baguette slices drizzled with EVOO.