![](\"\/auto_images\/hires\/img09021256401233.jpg\")
<\/a><\/p>\nor make some of your own or whatever.<\/p>\n
Then slice it diagonally into 1\/2 inch pieces. Place the pieces on a cookie sheet\/jellyroll pan and top them with the olive spread.<\/p>\n
For the olive spread combine this in a bowl:
\nAbout 4 oz. of each black and<\/b> green olives with pimento (Buy the whole ones and chop them yourself. You’ll have some leftover, about 2 oz. of each will remain. Happy snacking!)
\n1\/3 cup minced sweet yellow onion
\n5 T. butter, softened
\n1\/3 cup mayo
\n\u00bd lb. montjack cheese, grated<\/p>\n
Sort of mound the spread a bit on each bread slice. <\/p>\n
It will flatten as it cooks. 325 degrees for about 10 minutes. Then turn on the broiler and cook for a few minutes until spotty brown. (Don’t turn your back!)<\/p>\n The finished crostini should look something like this.<\/p>\n Yummola! Oh, and if you have extra olive spread then warm up a few tablespoons and use it as an omelette filling. Too good.<\/p>\n","protected":false},"excerpt":{"rendered":" The ALDI-vore Does Olive Bread Translation: You can get all this at Aldi, if you want. Or not. You know that it is up to you. This is a yummy appetizer. It is a take-off on Pioneer Woman’s olive cheese … Continue reading <\/a><\/p>\n<\/a><\/p>\n