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Mixed Olive Crostini Recipe

Mixed Olive Crostini Recipe

“These little toasts are pretty and irresistible—they’re always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry.” —Laurie LaClair, North Richland Hills, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:24 servings

Ingredients

  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1/2 cup pimiento-stuffed olives, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, softened
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup minced fresh parsley
  • 1 French bread baguette (10-1/2 ounces)

Directions

  • 1. In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture.
  • 2. Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted. Yield: 2 dozen.

Nutritional Facts

1 each: 102 calories, 6g fat (2g saturated fat), 9mg cholesterol, 221mg sodium, 10g carbohydrate (trace sugars, 1g fiber), 3g protein

Reviews for Mixed Olive Crostini

Sort By :
MY REVIEW
lildementedchef
Reviewed Feb. 21, 2012

"kids loved it"

MY REVIEW
inzymae
Reviewed Jan. 31, 2011

"We just had these this weekend and we loved them. The only problem is I'm having trouble staying out of the refridgerator to eat the leftovers! Delicious and really easy to make. Thanks for the recipe, it will be used often!"

MY REVIEW
vbraunie
Reviewed Dec. 27, 2010

"I have made this for every get together and they are a super hit with olive lovers. I don't use the parsley. If you like olives - these are wonderful"

MY REVIEW
carrie carney
Reviewed Jun. 13, 2010

"Excellent. I made a batch of these and we decided to sample them before our quests arrived and ended up eating the entire tray! I made them up ahead of time so all that needed to be done was pop them in the oven and they turned out fine. I might try doubling the recipe and spreading it onto a loaf of italian bread for larger slices."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.