Olive Garlic Puffs

Mix dried parsley, dried basil, finely chopped garlic, mayonnaise, shredded Parmesan cheese, and drained and coarsely chopped olives in a bowl. (Optional: Add hot peppers like jalapeños or habaneros to the mixture.)

Mound 1 tablespoon of the Olive-Garlic mixture onto each 1/2-inch thick baguette slice and spread it around. Arrange the slices on a baking sheet.

Broil until the topping is heated through and begins to brown, about 2 minutes. Alternatively, you can toast the bread first, then add the spread and broil. Or, bake at 375°F for 5-10 minutes, or until the bread is toasted and the topping is lightly golden. Serve hot.

Variable preparation: The Olive-Garlic mixture can also be placed into a baking dish, baked at 375°F for about 30 minutes, or until an inserted knife comes out clean. Serve with separately sliced baguettes.

Variable base: Instead of baguette, use a Boboli-type crust. Spread the mixture over the crust and bake at 400°F until the topping is heated through and begins to brown, about 10-20 minutes.

Variable base: Alternatively, use uncooked pizza dough or crescent roll triangles rolled out on a baking pan. Spread the mixture over the base and bake at 400°F until the topping is heated through and begins to brown, about 30 minutes.

Variable base: English muffins can also be used. Spread the mixture over them and bake at 400°F until the topping is heated through and begins to brown, about 10-20 minutes. Cut into quarters and serve.

Variable ingredient: Other shredded cheeses, such as Monterey Jack or American, can be used instead of Parmesan.

Variable ingredient/use: For a different application, omit the mayonnaise, add some olive oil, and toss the mixture with hot pasta.

Variable ingredient/use: If omitting mayonnaise, spread the mixture on toasted baguette slices (crostini/bruschetta style) before serving.