Grilled Octopus with Chimichurri on Crostini is an upscale appetizer that combines the smokiness of perfectly grilled octopus with the bright, herby flavors of chimichurri, all served on a crispy, golden crostini base. This dish is perfect for special occasions, dinner parties, or when you simply want to impress guests with a gourmet touch. With its unique combination of textures and flavors, this appetizer is both eye-catching and delicious, making it a memorable addition to any event.

In this guide, we’ll walk you through how to prepare this elegant dish, share essential tips for grilling octopus, and suggest variations and pairing ideas to elevate your appetizer game.

Why You’ll Love Grilled Octopus with Chimichurri on Crostini

1. Delicate and Complex Flavors

The tender, smoky flavor of grilled octopus pairs beautifully with the fresh, tangy chimichurri sauce, creating a delightful bite that’s full of flavor. The crostini adds a satisfying crunch that balances out the textures.

2. Visually Stunning Presentation

This appetizer is not only tasty but also visually appealing. The vibrant green of the chimichurri, paired with the charred octopus and golden crostini, makes for a dish that will catch your guests’ eyes.

3. Perfect for Entertaining

Grilled octopus is a dish that exudes sophistication and makes an excellent conversation starter. Serve these crostini at parties, holidays, or upscale dinners, and they’re sure to be a crowd-pleaser.

4. A Unique Culinary Experience

If you’re looking for something that stands out from typical appetizers, this dish is the answer. It’s a step beyond traditional hors d’oeuvres, showcasing your culinary skills and attention to detail.

Ingredients for Grilled Octopus with Chimichurri on Crostini

Here’s what you’ll need to make 12-15 crostini:

For the Grilled Octopus:

  • 1 pound octopus, cleaned and pre-cooked: The main protein that brings rich, oceanic flavor.
  • 2 tablespoons olive oil: Adds moisture and helps with charring.
  • 1 teaspoon smoked paprika: For a smoky, earthy flavor.
  • 1 clove garlic, minced: Infuses the marinade with aromatic depth.
  • Salt and freshly ground black pepper, to taste: For seasoning.

For the Chimichurri Sauce:

  • 1/2 cup fresh parsley, finely chopped: The base herb for the sauce.
  • 1/4 cup fresh cilantro, finely chopped: Adds a unique, citrusy note.
  • 3 cloves garlic, minced: For bold flavor.
  • 1/2 teaspoon red chili flakes (optional): For a bit of heat.
  • 1/3 cup olive oil: Helps bind the ingredients and adds richness.
  • 2 tablespoons red wine vinegar: Provides tanginess and brightness.
  • Salt and freshly ground black pepper, to taste: For seasoning.

For the Crostini:

  • 1 baguette, sliced into 1/2-inch rounds: Serves as the crispy base.
  • 2 tablespoons olive oil, for brushing: Helps achieve a golden, toasted surface.
  • Salt, for sprinkling: Enhances the flavor.

For Garnish:

  • Fresh parsley or microgreens: For a fresh, elegant finish.

Step-by-Step Guide to Making Grilled Octopus with Chimichurri on Crostini

Step 1: Prepare the Octopus

  1. Marinate the octopus: In a bowl, combine olive oil, smoked paprika, minced garlic, salt, and black pepper. Add the pre-cooked octopus and toss to coat. Cover and let marinate in the refrigerator for 1 hour.
  2. Preheat the grill: Set your grill or grill pan to medium-high heat.

Step 2: Grill the Octopus

  1. Grill the octopus: Place the marinated octopus on the hot grill and cook for 3-4 minutes per side or until it develops a charred exterior.
  2. Slice: Remove the grilled octopus from the heat and cut it into bite-sized pieces.

Step 3: Prepare the Chimichurri Sauce

  1. Mix the ingredients: In a bowl, combine the parsley, cilantro, garlic, red chili flakes, olive oil, and red wine vinegar. Season with salt and black pepper to taste.
  2. Stir well: Mix until the sauce is well combined and set aside.

Step 4: Prepare the Crostini

  1. Preheat the oven: Set your oven to 400°F (200°C).
  2. Toast the baguette slices: Arrange the slices on a baking sheet and brush each with olive oil. Sprinkle with salt and bake for 5-7 minutes or until golden and crisp.

Step 5: Assemble the Crostini

  1. Top with octopus: Place a piece of grilled octopus on each toasted baguette slice.
  2. Add chimichurri: Spoon a small amount of chimichurri sauce over the octopus.
  3. Garnish: Finish with fresh parsley or microgreens for a touch of color and freshness.

Step 6: Serve

  1. Serve immediately: These crostini are best enjoyed fresh for the ideal combination of flavors and textures.

Tips for Perfect Grilled Octopus with Chimichurri on Crostini

1. Pre-Cook the Octopus

To ensure the octopus is tender, pre-cook it by simmering in water for 45-60 minutes before marinating if it’s not pre-cooked. This step guarantees the perfect bite.

2. Use High-Quality Olive Oil

Both the octopus marinade and chimichurri benefit from using high-quality extra-virgin olive oil for the best flavor.

3. Adjust Chimichurri Flavor

Feel free to tweak the amount of garlic, cilantro, or chili flakes in the chimichurri to suit your personal taste.

4. Toast Crostini Just Right

Ensure the baguette slices are toasted until they are golden and crispy but not overly hard. This will help them hold the toppings without being difficult to bite into.

5. Serve Immediately

For the best texture and flavor, serve the crostini as soon as they are assembled to keep the bread crisp and the octopus tender.

Variations of Grilled Octopus with Chimichurri on Crostini

1. Add a Drizzle of Balsamic Glaze

For a touch of sweetness and acidity, drizzle a small amount of balsamic glaze over the crostini before serving.

2. Use Different Herbs

Swap out the parsley and cilantro for basil or mint in the chimichurri for a different flavor profile.

3. Incorporate Lemon Zest

Add a sprinkle of lemon zest to the chimichurri for a bright, citrusy twist.

4. Include Pickled Onions

Top the crostini with pickled red onions for a tangy and colorful garnish.

5. Serve with Spicy Aioli

Pair the crostini with a dollop of spicy aioli for an extra layer of flavor.

Pairing Suggestions

Grilled Octopus with Chimichurri on Crostini pairs well with:

  • Albariño or Sauvignon Blanc: These wines’ crisp and citrusy notes complement the flavors of the octopus and chimichurri.
  • Rosé: A chilled rosé provides a refreshing contrast to the savory, smoky flavors.
  • Sparkling Water with Lemon: For a non-alcoholic option, sparkling water with a splash of lemon is a great pairing.
  • Light IPA or Pilsner: If you prefer beer, a light, citrusy IPA or pilsner pairs beautifully with the herbaceous and smoky notes.

Grilled Octopus with Chimichurri on Crostini is a unique and elegant appetizer that’s perfect for any gathering where you want to impress your guests with something special. The combination of tender, charred octopus with the fresh and tangy chimichurri sauce, all atop a crispy crostini, creates a flavorful bite that’s hard to forget. Easy to assemble and full of rich flavors, this appetizer will elevate your party menu and leave your guests talking about it long after the event.

Try this recipe at your next gathering for an unforgettable and gourmet appetizer experience!