Olive Crostini

Connie Miller
Executive Assistant/Marketing Coordinator

• ½ c. green olives
• ½ c. black olives
• ½ c. Monterey Jack cheese, shredded
• ½ c. Parmesan cheese
• 1 clove garlic
• 2 Tbsp. olive oil
• 4 Tbsp. butter or margarine
• 1 baguette loaf
• ¼ c. parsley, chopped finely

Coarsely chop green and black olives in a food processor, then put in medium bowl. Mince the garlic in the processor, then add in the Parmesan cheese, oil, and butter. Process to a paste. Mix the paste into the olives. Fold in the parsley and the Jack cheese.

Cut the baguette into thin slices and toast under the broiler. On the untoasted side, generously spread the paste. Broil until bubbly. Serve immediately.