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Olivita Crostini Real Winner For Cda’s Suzan Ward

What do you do for an easy last-minute appetizer? If you have a well-stocked pantry and a few basic items in your refrigerator, you’re on your way to making hot, delicious Olivita Crostini.

The recipe, created by Suzan Ward of Coeur d’Alene, was a winner in the Woman’s Day/Steel Packaging Council’s Fashionable Foods Recipe Contest. It’s made with a mixture of black and green olives, Parmesan cheese and jack cheese, broiled on a bed of crusty French bread.

Olivita Crostini

1 (4-1/2-ounce) can black olives, chopped

1/2 cup pimento-stuffed green olives, finely chopped

1/2 cup Parmesan cheese, grated

4 tablespoons unsalted butter, at room temperature

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

3/4 cup jack cheese, shredded

1/4 cup fresh Italian parsley, minced

1 crusty French baguette

In medium bowl, stir together olives, Parmesan cheese, butter, olive oil and garlic until well blended. Stir in jack cheese and parsley.

Heat broiler. Cut baguette into 24 thin slices. Arrange bread slices on baking sheets and spread some of the olive mixture on each. Broil 3 to 4 minutes, or until bread is toasted at the edges and topping is bubbly.

Yield: 4 to 6 servings.

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