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.