Here is a quick and easy appetizer, tasty and fun to make. Preparing these today for an afternoon barbeque I was assisted by my sous-chef Alden, of Carlisle, Massachusetts. Aldie is just about 6 years old and loves to help out; she is especially good helping me find things in an unfamiliar kitchen, opening cans of olives with the can opener, spreading olive paste on baguette slices, and serving the finished work to her guests. Thanks Alden and thank you Heidi (Alden’s mom) for the recipe!
Olive Crostini Recipe
- 1/2 cup black olives
- 1/2 cup green olives with pimientos
- 2 medium cloves garlic
- 1/2 cup fresh grated Parmesan cheese
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1/2 cup Monterey jack cheese, grated
- 1/4 cup fresh parsley, chopped
- 1 baguette
Chop olives in a food processor. Transfer to medium bowl. With machine running, drop garlic through the feed tube of the food processor and mince. Add Parmesan, butter, and olive oil, and process into a paste. Add butter mixture to bowl with olives. Fold in jack cheese and parsley. 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. Helps to make olive mixture in advance and spread right before you put in the oven.
Yield: Makes approximately 24 toasts.