Friday, June 3, 2011

olive crostini.

Olive Crostini from Shalee:

1/2 cup black olives
1/2 cup green olives with pimiento
2 medium cloves garlic, minced
1/2 cup parmesan, grated
4 T butter
2 T olive oil
1/2 cup Monterey jack cheese, grated
1/4 cup fresh parsley
1 baguette

Chop olives coarsely in a food processor. Transfer to a medium bowl. Add parmesan, butter and olive oil. Process into paste. Add butter mixture to bowl with olives. Fold in Monterey jack cheese and parsley. Mix well. Slice baguette and spread olive mixture generously on bread. Cook under broiler until bubbly and lightly brown.

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