Mixed Olive Crostini
“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)
Reviews
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
kids loved it
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!
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.