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Olive Crostini · Appetizers

Olive Crostini
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These little bites are irresistible. It will look like you fussed but they’re simple to make with easy to find ingredients. You can make them up to a day ahead of time and pop them in the oven right before serving. We use a toaster oven, so the kitchen doesn’t heat up on a summer day!  
makes 24 servings

Ingredients

1/2 cup black olives
1/2 cup green olives with pimientos
2 medium cloves garlic

1/2 cup Parmesano Reggiano cheese, grated
2 tablespoons olive oil
1/2 cup Monterey Jack cheese, grated
1/4 cup Italian parsley, chopped
1 baguette
 
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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Pre-heat oven to 400º.
2. Chop olives in a food processor. Transfer to medium bowl.
3. With machine running, drop garlic through the feed tube of the food processor and mince. Add Parmesan and olive oil, and process into a paste. Fold in jack cheese and parsley.
4. Cut baguette into thin slices and spread each slice generously with olive mixture. Cook under broiler until bubbly and lightly browned – about 2 minutes. Serve right out of oven. Can be made up to 24 hours ahead of time.

Per serving: 104 calories, 4g fat, 1g sat fat, 14g carbohydrates, 4g protein, 257mg sodium, 1g fiber, 65mg calcium
 

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