Ingredients
1 can (4-1/4 ounces) chopped ripe olives1/2 cup pimiento-stuffed olives, finely chopped1/2 cup grated Parmesan cheese1/4 cup butter, softened1 tablespoon olive oil2 garlic cloves, minced3/4 cup shredded part-skim mozzarella cheese1/4 cup minced fresh parsley1 French bread baguette (10-1/2 ounces)
Preparation
In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture.
Broil 3-4 in. from the heat until edges are lightly browned and cheese is melted, 2-3 minutes.
