[CH] Recipe

Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Wed, 28 Jul 1999 07:29:00 -0700 

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!

Olive-Garlic Puffs

1 can olives, drained & coarsely chopped
1 cup Parmesan cheese, shredded
1 cup mayonnaise
1 head garlic, chopped finely
1/2 cup dried basil
1/2 cup dried parsley
1 sourdough baguette, cut crosswise on slight diagonal into 1/2-inch
thick slices

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


Sharen Rund Bloechl

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