Love olives? You may just love this olive bread too! Easy to make and always a hit it is great with soups or salads, and excellent as an appetizer. The cream cheese help provide a creamy base for the olive mixture. The balsamic drizzle adds just the right tang and cuts down on the salty taste from the olives. For variety add a few tablespoons of re hydrated, sun-dried tomatoes you have roughly chopped. Double the recipe and you have enough to use the top and bottom of your ciabatta bread. This is tasty, crunchy and just different enough – give it a try!
1 small can sliced, black olives
1/3 cup chopped green olives with pimento
1-tablespoon capers, chopped
2 tablespoons extra virgin olive oil
½ teaspoon cracked black pepper
2 teaspoons dried basil
½ cup shredded Parmesan cheese
1/2 cup low-fat mozzarella cheese
4 ounces fat-free cream cheese
Bottom half of ciabatta bread
Mix the first seven ingredients together. Slice bread in half horizontally and use the bottom half. If package calls to heat bread in oven prior to use, skip this step. Spread cream cheese in thin layer on bread half. Place in 400 degree oven 3 minutes. Remove. Spread olive mixture on cream cheese and gently pat in place. Return to oven and bake 5 minutes. Remove and turn off oven. Sprinkle with mozzarella cheese. Return to oven a few minutes to melt the mozzarella cheese. Slice and drizzle with balsamic vinegar.