Olive Garlic Puffs
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 can Olives, drained & coarsely chopped
1 cup Parmesan cheese, shredded
1 cup Mayonnaise
1 head garlic, chopped finely
1/2 cup Dried basil
1/2 cup Dried parsley
1 Sourdough baguette, cut crosswise on slight dia

Preparation

1 I submitted this recipe to a local station (KSBW-8 Garlic recipe contest) and was one of the winners 2 After making it on TV the head chefs from the California Culinary Academy told me I left one thing out and I have to agree - hot peppers - so follow the recipe and add jalapenos, habs, . . .(your choice) and enjoy! 3 Mix first 6 ingredients in a bowl. 4 Mound 1 tablespoon Olive-Garlic mixture on each bread slice and spread it around. Arrange on baking sheet, broil until topping is heated through and begins to brown, about 2 minutes [can toast the bread, then add the spread & broil. Or bake @ 375-F about 5-10 minutes or until bread is toasted and the top is lightly golden. Serve hot. 5 Variable:* this mixture can be put into a baking dish, baked at 375-F about 30 minutes, or until inserted knife comes out clean and served with sliced baguettes 6 * can use a "boboli-type" crust, spread mixture over and bake at 400-F until topping is heated through and begins to brown, about 10-20 minutes, instead of baguette 7 * can use uncooked pizza, or crescent roll triangles rolled out on baking pan, spread mixture over and bake at 400-F until topping is heated through and begins to brown, about 30 minutes, instead of baguette 8 * can use English muffins - spread mixture over and bake at 400-F until topping is heated through and begins to brown, about 10-20 minutes, cut in 1/4s & serve, instead of baguette 9 * can use other cheeses, like Monterey jack, American, etc., shredded, instead of Parmesan 10 * can leave mayo out & add some olive oil & toss into hot pasta 11 * can leave mayo out and spread on toasted baguette slices crostini/bruschetta style