Olive Crostini

This is our middle sister, Jeanette's, "famous" Olive Crostini recipe. We've been enjoying this tasty, easy appetizer for years - at every holiday, party and even just casual gatherings. Trust me, once you make it for the first time, it will be a reliable stand-by for you in years to come.

Ingredients:

1/3 c. black olives (pitted)
1/2 c. green olives with pimento
2 garlic cloves
1/2 c. grated Parmesan cheese
4 T. butter
2 T. olive oil
1/2 c. grated Monterey Jack cheese
1/4 c. fresh chopped parsley
1 fresh baguette

Directions:

In a food processor, chop both types of olives coarsely. Put into a medium bowl and set aside. With the food processor running, drop the garlic through the feed tube and mince. Add Parmesan cheese, butter and olive oil. Process the ingredients into a paste.

Add paste to olives, then fold in Monterey Jack cheese and parsley. Stir together.

Preheat oven to broil.

Cut baguette into 1/4 inch thick slices. Spread with olive mixture. Broil until bubbly and browned (about 3-5 minutes - watch very carefully so you don't burn them!)

Serve warm. Oh my goodness - who doesn't love olives? This is such an easy, delicious appetizer recipe. Enjoy and please do share in the comments below if you try it!

Herb-Marinated Feta and Olives

I came across this old recipe in my recipe box and it brought back many memories. My husband made this when we were first married. It was our first Thanksgiving together and my parents were coming to visit us in Lake Mills, Wisconsin. It was -17 below, we lived in a tiny apartment and just learned we were expecting our first son in June.

This was also a time where I was still fighting all things domestic, which in my mind, included cooking. I had not learned that I didn't need to follow the recipes -- that they were merely "suggestions," and that I could let my artistic side flow through my recipes.

On this particular day, my husband took it upon himself to plan the menu for the entire weekend. He did an outstanding job. As any good Wisconsinite knows...evenings are complete with appetizers, preferably of the cheese variety, drinks and a meal. My husband, hearkening his Greek roots, decided on the following appetizer for the night before Thanksgiving.

As the recipe states, you should prepare the herb-marinated feta and olives in advance. This truly makes it the perfect appetizer for those hectic family gatherings, holidays or impromptu cocktail parties.

Hope you enjoy!

Shopping List:

• 1 T whole cumin seeds


• 2 t whole coriander seeds


• 1 t dried crushed red pepper


• 2 garlic cloves, minced


• 2 t grated/zested orange peel


• 1 1/2 cups extra-virgin olive oil *(Drain a bit of excess before serving).


• 10 ounces assorted brine-cured green and black olives.


• 3 T minced fresh basil


• 2 T minced fresh cilantro


• 8 ounces feta cheese, cut into 1/2 inch squares


• 1 French-bread baguette, sliced on the diagonal.

Directions:

Combine cumin, coriander and crushed red pepper in a heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant -- about a minute. Transfer to a bowl. Add in garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gentry stir in Feta. Cover and refrigerate at least one day (this can be made a week in advance--just keep refrigerated). Bring olive an cheese mixture to room temp. before serving.

Transfer mixture to a serving bowl and place on platter. Surround with baguette slices. Makes 6 appetizer servings.

Hope you make some of your own special family memories with herb-marinated feta and olives!