Lemon & Olive Crostini

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 3 to 4 as a light appetizer


1 cup plain black olives
1 tablespoon olive oil
½ tablespoon balsamic vinegar
1 teaspoon grated lemon zest
½ baguette, sliced thin
olive oil to drizzle on bread 
lemon peel, finely chopped for garnish


Preheat oven to 425°. Place olives in food processor. Finely chop using "pulse" speed. Combine olive mixture with oil, vinegar, and lemon zest. Set mixture aside.

Arrange the bread slices on baking sheet and drizzle with olive oil. Bake 8-10 minutes or until lightly brown (bread should still be soft to the touch in the middle). Spoon a small amount of olive mixture over each toast. Sprinkle with finely chopped lemon peel as garnish. Serve with chilled Champagne or sparkling wine.

From Champagne, The Spirit of Celebration By Sara Slavin and Karl Petske Chronicle Books San Francisco


Suggested Pairing: