Mediterranean Crostinis and Florida Grapefruit

Makes 12 crostinis


  • 1 pink Florida Grapefruit
  • 1 baguette
  • 1 piece of goat cheese
  • 250 g pitted black olives
  • 1 small clove of garlic, peeled and degermed
  • 2 tablespoons of capers
  • 6 tablespoons of olive oil
  • 1 small anchovy in oil
  • 1 teaspoon of mustard
  • 1 bunch of basil
  • 1 tablespoon of honey
  • salt and pepper


Preparation time : 20 min

Cooking time : 3 min

Total time: 23 min

1. Peel, then cut ¾ of the grapefruit into supremes. Reserve them.

2. Squeeze the rest of the grapefruit and collect the juice.

3. In a blender, finely blend the olives, mustard, capers, anchovy, oil, garlic, and grapefruit juice.

4. Cut the baguette into slices, grease each side with a few drops of olive oil for a nice color and brown them on each side in a frying pan.

5. Place a spoonful of tapenade on each slice of bread. Add thin slices of goat cheese to each slice of toast. Place a few Florida Grapefruit supremes and one or two basil leaves on top.

Finally, add a drizzle of honey on each crostini and it’s ready!

Tip: Ideally, assemble the toasts at the last minute to keep them as crisp as possible. The tapenade can be kept for a week in an airtight jar.