1 can (2-1/4 ounces) sliced ripe olives, drained and chopped
1 tablespoon prepared Italian salad dressing
2 garlic cloves, minced
3/4 cup spreadable chive and onion cream cheese
3/4 cup chopped cherry tomatoes
Place bread on ungreased baking sheets; brush lightly with oil. Bake at 400° for 3-4 minutes or until lightly browned.
Meanwhile, in a small bowl, combine the celery, olives, salad dressing and garlic. Spread cream cheese over toast; top each slice with 2 teaspoons olive mixture. Bake for 6-8 minutes or until heated through. Top with tomatoes.
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