These little toasts are irresistible and always a hit. They’re a cinch to make and call for ingredients you likely have stocked in the pantry.
—LAURIE LACLAIR NORTH RICHLAND HILLS, TX
START TO FINISH: 25 MIN. • MAKES: 2 DOZEN
1 can (4 1/4 ounces) chopped ripe olives
1/2 cup pimiento-stuffed olives, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1 French bread baguette (10 1/2 ounces)
1. In a 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 the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.