08/04/2026
These green ripe olive and gorgonzola crostini—adorned with little edible bumblebees made of black ripe olives, tomatoes, and almonds—are my whimsical way to enjoy both green and black this spring. [AD]
Mini sourdough toasts get slathered with an indulgent spread made with California green ripe olives, gorgonzola dolce cheese, and fresh dill, reminiscent of my favorite martini garnish: the gorgonzola-stuffed olive. There’s just the right amount of tangy funk from the cheese and a gently savory, naturally buttery flavor from the green ripe olives; look for the label for olives with the mild and smooth flavor that makes this spread so versatile. It’s great for dipping crudites or mixing into picnic salads but obviously I’m going to use this rich, creamy spread, with its pretty shade of pale spring green, as a glue to create a whole edible springtime scene on each crostini.
The recipe on my blog will show you how to make this spread as well as walk you through how I made these little bee decorations before finishing off each mini snackable canvas with seasonal pea tendrils and edible flowers. Tap the link in my bio or copy/paste this link for all the details: https://www.lilymorello.com/blog/crostini-olive-gorgonzola
If you feel inspired to make these for yourself, you could have a chance to win Williams Sonoma gift cards and other prizes by sharing your creation for the “Show Us What You’re Cooking With California Ripe Olives” contest hosted by No Crumbs Left and CA Grown. I would love to see your versions of my little olive-striped bees but any post, video, or story about enjoying California Ripe Olives will count as an entry into the contest; just make sure you tag and between now and the 20th of this month. I’ll share a link in my stories today to the full details of the contest but if you miss it, feel free to shoot me a DM for more info!
