Olive Crostini

by Ted
(Texas)

1 cup chopped kalamata olives
1/2 cup pimiento-stuffed olives, finely chopped
1/2 cup grated Parmesan cheese
2 ounces cream cheese, softened
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1 French bread baguette (10-1/2 ounces)

Directions

In a small bowl, combine the first seven ingredients; stir in mozzarella cheese and parsley. Cut bread into 24 slices; place on an ungreased baking sheet. Spread with olive mixture.

Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.