Prep 25 mins
Cook 4 mins
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!
- 1 (4 ounce) canchopped 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)
- In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors).
- Top each bread slice evenly with mixture.
- Arrange on baking sheets.
- Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
I did half the recipe for both of us and I still have leftover in the fridge. I didn't use the onion because of DH. It took more than 3-4 minutes to bubble and golden. DH really loved this. More than me. Cause I found it too salty. For me, I would reduced the amount of pimento stuffed olive. Thanks Kit. Made for 123 hit wonders
This made a quick, light lunch for me as I was hurryiing out the door to work. I just took it with me and ate as I drove. Thank you for posting Carol! I did half the recipe with no problem. :)