Black Olive and Cheese Crostini

Sunday December 25, 2016

When I used to cater, often the client would give me a few of their favorite recipes to serve. This olive toast was one of those recipes. It was given to me by Gertrude Pollock, the mother of one of my long term clients. She loved being in the kitchen with us and was an accomplished cook herself. It is still one of my favorite appetizers, and it is quite simple to put together.

Once I made these for a reception with champagne before the guests traveled on to a fancy restaurant for dinner.  To my surprise, they were so popular we couldn’t keep up with the demand.  Don’t pass this recipe by because of the curry powder; it works beautifully as a flavor accent and is not overpowering at all.

Makes 20

3/4 pound medium Cheddar cheese, shredded

1 can (6-ounces) pitted California black olives, chopped in the food processor                    until chunky

1/2 cup minced fresh chives

1 1/4 cups mayonnaise

1 tablespoon curry powder

20 slices French bread, or firm white sandwich bread, cut into quarters

Preheat the oven to 400º.  In a bowl, combine the cheese, olives, chives; toss together.  Stir together the mayonnaise and the curry powder, then add to the cheese mixture.

Place the bread on a baking sheet, pile some of the mixture on each, and bake 8 to 10 minutes, until melted and golden brown.  Serve immediately.  Serves 10 with 2 appetizers per person.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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