If you love olives, you will LOVE this spread! This makes about 38-40 of the most delicious crostini appetizers, and they will be the first to vanish at you get together! Make certain to hand-squeeze out the excess moisture in the olives before using in this recipe. Small pumpernickel party slices also work well in place of the French baguette! I strongly suggest to chill the mixture for about 5 hours or even overnight to blend the flavors before topping on the bread, just warm very slightly for a few seconds in the microwave to make spreading easier. If you want lots of olive topping, then double the recipe but do not double the garlic amount!

Ingredients

40 serv.

chopped black olives1 can
(4 ounce), well drained
pimento stuffed olive↗1⁄2 cup
finely chopped
grated parmesan cheese1⁄2 cup
grated
butter↗1⁄4 cup
softened
fresh minced garlic1 tablespoon
(or less to taste)
minced green onions↗2 tablespoons
(optional, or use yellow onion)
monterey jack cheese1 cup
finely shredded
finely chopped fresh parsley1⁄4 cup
black pepper↗1 teaspoon
(optional)
French baguette↗1
sliced into 1/4-inch thick slices

Step-by-step instructions

1
In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors).
2
Top each bread slice evenly with mixture.
3
Arrange on baking sheets.
4
Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
5
Delicious!

Source: food.com

Original recipe ↗

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