1 can (4 ¼ oz) chopped ripe olives
½ cup pimento stuffed olives, finely minced
½ cup grated parmesan cheese
¼ cup butter, softened
1 tbsp extra virgin olive oil
2 garlic cloves, minced
¾ cup shredded mozzarella cheese
¼ cup minced fresh parsley
1 French bread baguette
In a medium bowl, combine the first 6 ingredients and stir in the mozzarella and parsley. Mix well.
Slice the baguette into 24 ¼” thick slices and place on an ungreased cookie sheet.
Spread with the olive mixture and broil 3-4” from the heat for 2-3 minutes or until the cheese has melted. Watch carefully.