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Olive Crostini

Yield Makes 42 appetizers


  • 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

How to Make It

  1. Combine chopped black olives and next 6 ingredients.

  2. Top each bread slice evenly with olive mixture. Arrange on baking sheets.

  3. Broil, with oven door partially open, 3 to 4 minutes or until topping is bubbly and golden.