Olive-Cheese Crostini

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!

• Ready In: 29 mins
• Serves: 40

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!