Mixed Olive Crostini – Makes 2 dozen (Taste of Home Magazine)
1 can (4 ½ ounces) chopped ripe olives
½ cup pimiento-stuffed olives, finely chopped
½ cup grated Parmesan cheese
¼ cup butter, softened (or melted)
1 Tablespoon olive oil
2 cloves garlic, minced
¾ cup shredded part-skim mozzarella cheese
¼ cup minced fresh parsley
1 French bread baguette (10 ½ ounces)
1. In a medium 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 heat for 2-3 minutes or until edges are lightly
Browned and cheese is lightly melted.
We bought a long 15 0z. baguette from Schnucks to get about 48 - 3/8 to ½ inch slices. We adjusted the recipe by ½ to make enough for 36 slices (kept the rest of the baguette at home). We used a 6 oz. can of whole ripe olives and 5.75 oz. jar of green olives. Each jar yielded about 1 ¼ cup of finely chopped olives.
