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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 40 |
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If you love olives, you will LOVE this spread! This makes about 38-40 of the most delicious crostini appetizers, and they will be the first to vanish at you get together! Make certain to hand-squeeze out the excess moisture in the olives before using in this recipe. Small pumpernickel party slices also work well in place of the French baguette! I strongly suggest to chill the mixture for about 5 hours or even overnight to blend the flavors before topping on the bread, just warm very slightly for a few seconds in the microwave to make spreading easier. If you want lots of olive topping, then double the recipe but do not double the garlic amount! Ingredients:
1 (4 ounce) can chopped black olives, well drained |
1/2 cup pimento stuffed olive, finely chopped |
1/2 cup grated parmesan cheese |
1/4 cup butter, softened |
1 tablespoon fresh minced garlic (or less to taste) |
2 tablespoons minced green onions (optional, or use yellow onion) |
1 cup finely shredded monterey jack cheese |
1/4 cup finely chopped fresh parsley |
1 teaspoon black pepper (optional) |
1 french baguette (sliced into 1/4-inch thick slices) |
Directions:
1. In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors).
2. Top each bread slice evenly with mixture.
3. Arrange on baking sheets.
4. Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
5. Delicious!
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