Dec 02, 2010
I’ve been trying a few bruschetta/crostini/cheese breads lately and made this one yesterday for Hubs and I to snack on during the football game. EXCELLENT!! I just loved this!! I made just a small amount (1/4 of the recipe) using half black and half pimento stuffed green olives. I sliced my bread and toasted both sides under the broiler, spread on the cheese mixture and broiled again until just beginning to bubble and brown. I noticed that there’s no salt in this recipe, but after tasting it, I realized immediately that no salt is needed, as there is plenty in the olives. I will definitely make this again and I’m anxious to try it using a greek olive blend I’ve found at the olive bar in the deli at my grocery store. I can see adding a little green onion to this too! YUM! UPDATE 12/2/10 - Made this again using sliced ciabatta and the same black and pimento stuffed green olives, but this time I added some well drained diced pimentos for more color - beautiful!
—bellepepper
