Cortney Does It Again with . . . Olive Crostini

Photo provided by Cortney

     These toast bites, a modified olive tapenade on French bread, are addictive! Cortney Schields brought them to USD 435’s Support Services April gathering. They were delicious and if you are a green olive fan, I highly recommend them . . .as did most everyone that was in attendance.

     She found the recipe on Perfecting the Pairing blog; it also has some other delicious pairing besides this one (click here –Olive Crostini- for the actual recipe and comments posted at that blog).

     Another memorable posting, provided by Courtney, is her aunt’s recipe for Panna Cotta.

Cortney Schields, RD, LD, Food Service Director,
for Abilene Public Schools, at her desk.

     In just a couple of months Cortney will be leaving Abilene where she has been the Food Service Director for Abilene Public Schools the last couple of years. She informed me that she will soon be Cortney Clark from Courtland, Kansas -- try saying that real fast several times!

     Abilene’s loss will definitely be Courtland’s gain. But, hopefully Cortney will stay in touch and continue to share her recipes via email. 

Olive Crostini

1 (4.25 oz.) jar green olives with pimiento, drained and chopped

2 cloves of garlic, chopped

3/4 cup freshly grated Parmesan, loosely packed

4 oz. (1 cup) pepper jack cheese, grated

1/4 cup fresh parsley, chopped

2 tablespoons butter, melted

1 baguette, sliced thin

1. In a medium bowl combine the first six ingredients. Stir until evenly distributed.

2. Top each baguette slice with about 2 tablespoons of the olive mixture.

3. Line up crostini on a cookie sheet.

4. Broil in the oven until the bread starts to brown and the cheese melts.