| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 50 | Servings | |
INGREDIENTS
| 1 | c | Green olives with pimentos chopped fine |
| 1/2 | c | Black olives — chopped fine |
| 1/2 | c | Mayonnaise |
| 3/4 | c | Parmesan cheese — grated |
| 2 | ds | Tobasco sauce |
| Garlic | ||
| Butter | ||
| White bread |
INSTRUCTIONS
Mix olives, mayonnaise, cheese, and tobasco. Saute garlic in butter. Remove crusts from bread. Cut bread into diamond or round shapes. Toast one side of rounds of bread. Dip the other side in melted garlic butter. Spread buttered side with olive mixture. Top each piece with a slice of green olive, if desired. Bake at 350F for 10 minutes, or until bubbly. Can be frozen before baking. The canapes can also be formed into mini-quiches by cutting pie crust pastry into rounds, placing in mini-muffin tins, brushing with a small amount of garlic butter (don't overdo it), and filling with olive mixture. Bake at 350F until bubbly. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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