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Olive Crostini's Recipe

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This recipe for Olive Crostini's, by , is from Kozeliski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judi Bengston Willis
Added: Tuesday, October 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 ounce can finely chopped black olives
cup finely chopped green olives stuffed with pimiento
cup grated parmesan reggiano cheese
4 tbsp. unsalted butter, room temperature
1 tbsp. extra virgin olive oil
2 large garlic cloves, finely minced
cup Monterey jack cheese with jalapeno peppers, shredded
cup Italian parsley, finely minced
1 Loaf of French Bread, thinly sliced

Directions:
Directions:
Heat oven to 350 degrees.

Thinly slice french bread and lightly toast each side of bread on a cookie sheet. Spread filling on toasts and bake at 350 degrees for 12 15 minutes.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Toast may be made ahead and stored in zip lock bags. Mixture may also be made ahead and refrigerated, but needs to be brought up to room temperature to spread.

 

 

 

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