Raclette Tapenade Crostini

16 portions
Cook Time
Choose between Roth’s Mediterranean or 5 Peppercorn Raclette for succulent or spicy quick appetizers.


  • ¼ cup roasted red pepper, finely chopped
  • ½ cup black olives, finely chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons red onion, finely chopped
  • 1¼ cups Roth® Raclette (Mediterranean or 5 Peppercorn), shredded, divided
  • 16 baguette slices, lightly toasted
  • 2 teaspoons fresh oregano, finely chopped
  • Black pepper to taste


  1. Preheat oven to 400° F.
  2. Combine pepper, olives, garlic, onion, oregano and half of shredded Raclette. Mix until well incorporated.
  3. Evenly distribute olive and cheese mixture over bread slices.
  4. Top with remaining Raclette cheese, oregano and black pepper to taste.
  5. Bake for 8-10 minutes or until cheese has fully melted.