These little toasts are pretty and irresistible—they’re always a big hit. Even though they look as if you fussed, the ingredients are probably in your pantry. —Laurie LaClair, North Richland Hills, Texas

Mixed Olive Crostini

(4-1/4 ounces) chopped ripe olives

pimiento-stuffed olives, finely chopped

Parmesan cheese

butter, softened

olive oil

garlic cloves,

mozzarella cheese

parsley

French bread baguette (10-1/2 ounces)

In a small bowl, combine first 6 ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture.

Broil 3-4 in. from the heat until edges are lightly browned and cheese is melted, 2-3 minutes.

<p>My adult kids still have their Italian Grandmother making them authentic dishes (and she is well known as the best cook in our city), BUT last year I made this recipe and my kids DO NOT stop talking about it. My daughter just texted me to ask if I could make them for our Canadian Thanksgiving coming up Oct 8th</p>

We love these so much, I always have a batch in the freezer. I make them up on a cookie sheet, freeze for about 20 minutes and put the batch in a freezer bag.  Whenever we have unexpected company, I have something to serve them. No need to defrost.  Instead of mozzarella, I use Monterey jack

We just had these this weekend and we loved them. The only problem is I'm having trouble staying out of the refridgerator to eat the leftovers! Delicious and really easy to make. Thanks for the recipe, it will be used often!

Excellent.  I made a batch of these and we decided to sample them before our quests arrived and ended up eating the entire tray!  I made them up ahead of time so all that needed to be done was pop them in the oven and they turned out fine.  I might try doubling the recipe and spreading it onto a loaf of italian bread for larger slices.

mixed olive crostini

Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 2

Author : Taste of Home Editorial Team

Ingredients

Instructions

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