olive crostini

Jen made these tasty olive crostini for us when we were at the Log Mansion. Hopefully, I won’t be embarrassing her when I tell you that I had two and Dave didn’t get a single one before her two youngest sons ate the entire batch!

Yes, they are that good – 10 and 15-year-old boys may gobble them up before you know what happened.  Enjoy.

Jen’s Black and Green Olive Crostini

1 can California black olives or 1 cup pitted Kalamata olives, drained
1  1/2 cups pimento-stuffed green olives, drained
2 garlic cloves, peeled
1 cup shredded Parmesan cheese
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup shredded Monterey Jack cheese
1/2 cup minced Italian parsley
2 baguettes

Additional freshly chopped parsley, for garnish (which I did not have available – would look much prettier and fresher!)

In a food processor, pulse together both olive types, garlic, Parmesan, and butter, until chopped and well mixed. Transfer to a bowl.

Fold in the Jack cheese and parsley. Mix well.

Cut baguette into thin slices. Turn broiler to high. Line a baking sheet with foil.

Spread as many bread slices as will fit on the baking sheet with a thick layer of the olive mixture. Cook under broil until the top is brown and bubbly.

Make another batch or two or three.

Feeds a crowd

The recipe may be cut in half, it makes a ton!