Makes 42 appetizers
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1 (4 1/4-ounce) can chopped black olives, drained
1/2 cup pimiento-stuffed olives, chopped
1/2 cup shredded Parmesan cheese
4 tablespoons butter or margarine, softened
2 garlic cloves, minced
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/4 cup chopped fresh parsley
1 (8-ounce) French baguette, cut into 1/4-inch-thick slices
Combine chopped black olives and next 6 ingredients.
Top each bread slice evenly with olive mixture. Arrange on baking sheets.
Broil, with oven door partially open, 3 to 4 minutes or until topping is bubbly and golden.