These Olive Crostini are a perfect EASY party appetizer! Sliced baguette with olives, garlic, cream cheese and toasted in the oven.
Here’s a quick and easy appetizer that’s delicious and fun. As I prepared them for an afternoon barbecue today, I had the help of my sous chef, Alden, from Carlisle, Massachusetts.
Aldie is just 6 years old and is happy to help; She’s particularly good at helping me find things in a strange kitchen, opening cans of olives with the can opener, spreading olive paste on slices of baguette, and serving the finished work to her guests. Thank you Alden and thank you Heidi (Alden’s mother) for the recipe!
Olive crostini
ingredients
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1/2 cup black olives, pitted
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1/2 cup green olives with pimientos
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2 medium garlic cloves
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1/2 cup freshly grated parmesan cheese
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4 tablespoons butter
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2 tablespoons extra virgin olive oil
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1/2 cup Monterey Jack cheese, grated
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1/4 cup fresh parsley, chopped
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1 baguette
special equipment
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food processor
method
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Prepare olive mixture:
Chop the olives in a food processor. Pour into a medium bowl. With the machine running, drop the garlic through the food processor feed tube and mince.
Add Parmesan, butter and olive oil and process into a paste. Add butter mixture to bowl with olives. Fold in the jack cheese and parsley.
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Thinly slice the baguette and spread each slice generously with the olive mixture
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Grilling:
Cook under the grill until bubbly and lightly browned – about 2 minutes.
Serve straight from the oven. Helps prep and spread the olive mixture ahead of time before placing in the oven.
