Olive Crostini

Yield: Makes 42 appetizers

Ingredients

• 1  (4 1/4-ounce) can chopped black olives, drained
• 1/2  cup  pimiento-stuffed olives, chopped
• 1/2  cup  shredded Parmesan cheese
• 4  tablespoons  butter or margarine, softened
• 2  garlic cloves, minced
• 3/4  cup  (3 ounces) shredded Monterey Jack cheese
• 1/4  cup  chopped fresh parsley
• 1  (8-ounce) French baguette, cut into 1/4-inch-thick slices

Preparation

Combine chopped black olives and next 6 ingredients.

Top each bread slice evenly with olive mixture. Arrange on baking sheets.

Broil, with oven door partially open, 3 to 4 minutes or until topping is bubbly and golden.