Ingredients:
1 can (4 1/2 ounce) ripe olives, drained and chopped
1/2 cup pimiento-stuffed green olives, finely chopped
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
3/4 cup shredded Monterey Jack cheese
1/4 cup chopped Italian (flat-leaf) parsley
1 baguette, cut into 24 1/4-inch-thick slices
Preparation:
Mix the olives, Parmesan, butter, olive oil and garlic until a coarse paste. Stir in the Monterey Jack and parsley.
Heat the broiler. Arrange the bread slices on a broiler pan and toast lightly. Spread some olive mixture on each piece of toast. Broil 3 to 4 minutes, or until bread is browned at the edges and olive mixture is bubbly.