Mixed Olive Crostini

Name: Mixed Olive Crostini
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 dozen.
Cuisine: Italian Appetizers, Italian Recipes, Italian Vegetarian Recipes
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)

“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

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

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.
Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

Nutrition Facts

1 each: 102 calories, 6g fat (2g saturated fat), 9mg cholesterol, 221mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.

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Originally published as Mixed Olive Crostini in Simple & Delicious June/July 2010

Reviews

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Average Rating:

vbraunie

Nov 17, 2018

We love these so much, I always have a batch in the freezer. I make them up on a cookie sheet, freeze for about 20 minutes and put the batch in a freezer bag. Whenever we have unexpected company, I have something to serve them. No need to defrost. Instead of mozzarella, I use Monterey jack
lildementedchef

Feb 21, 2012

kids loved it
inzymae

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!
carrie carney

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.