| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | 1 | servings | |
INGREDIENTS
| 1 | cn | Olives; drained & coarsely chopped |
| 1 | c | Parmesan cheese; shredded |
| 1 | c | Mayonnaise |
| 1 | Head garlic; chopped finely | |
| 1/2 | c | Dried basil |
| 1/2 | c | Dried parsley |
| 1 | Sourdough baguette; cut crosswise on slight diagonal into 1/2-inch thick slices |
INSTRUCTIONS
I submitted this recipe to a local station (KSBW-8 Garlic recipe contest) and was one of the winners 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! Mix first 6 ingredients in a bowl. 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. 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 * 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 * 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 * 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 * can use other cheeses, like Monterey jack, American, etc., shredded, instead of Parmesan * can leave mayo out & add some olive oil & toss into hot pasta * can leave mayo out and spread on toasted baguette slices crostini/bruschetta style Posted to CHILE-HEADS DIGEST by RST G <[email protected]> on Jul 27, 1999, converted by MM_Buster v2.0l.
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