Meghan’s Corner: Olive Crostini

Olive Crostini at Mustard Seed Sentinel

Olive Crostini

by Meghan E. White


This easy scrumptious recipe was given to me many years ago by a coworker. Her sister was a caterer and used these crostini often. I too have used it often over the years, but took a break from it until recently. It was fun to make it again. Olive Crostini has always been a big hit when I’ve made it for gatherings. Throw in a salad and make a light meal out of it.


I have one funny story involving this appetizer. For quite a few years I hosted a Christmas party and olive crostini became a staple. My husband was mixing this olive spread using the blender. It gets pretty thick, so he stuck a large plastic spoon in the blender to unstick everything and accidently hit one of the buttons. Well, a large chunk of the spoon was taken off by the blade from the blender. As he was fishing out plastic from the olive spread the doorbell rang. The show must go on, so the olive crostini went in the oven with God only knows how many bits of plastic.


Now that I’ve confessed, you may never want to eat anything I share with you. Please forgive me. And also know, cooking mishaps are unavoidable. Whether we’ve eaten trace amounts of plastic, or burned food, or over salted, or used expired ingredients. What doesn't kill us makes us stronger, right? My conscience is clear. Confession really is good for the soul.


On with the recipe. The flavor combos are delectable. I love the contrast of the slightly bitter green olives with the creamy jack cheese. You can easily make the spread several days before your event. It keeps in the fridge for at least a week or two. You can even freeze the olive spread, but you won’t have to because it will get eaten up.


Happy Eating!


Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.

John 6:35

Olive Crostini at Mustard Seed Sentinel

Olive Crostini


  • 6 oz. can black olives, drained

  • 6 oz. jar green olives with pimentos, drained

  • 4 to 5 garlic cloves

  • ⅓ cup olive oil

  • ½ cup butter, softened

  • 1½ cups Monterey jack cheese

  • 1 cup fresh parmesan cheese

  • 1 or 2 Baguettes


1. In a food processor:


  • Add 6 oz. black olives and chop

  • Add the garlic cloves and chop

  • Add olive oil and blend

  • Add 6 oz jar green olives and chop

  • Add butter and blend


2. In a mixing bowl:


  • Place the olive mixture from the food processor.

  • Stir in the jack and parmesan cheeses.


3. Thinly slice a baguette.


  • Spread about a tablespoon of the olive spread on each baguette slice.

  • Cook under the broiler for 2 to 4 minutes until lightly browned and bubbly.


Notes


  • This spread makes enough for at least 2 baguettes.

  • You can experiment with different olives.

  • Store leftover spread in the refrigerator.

  • You can use a blender if you don’t have a food processor, or just chop by hand.

  • The consistency you want is a coarse paste.

About the Author


Meghan White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.


You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.


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