Kalamata Olive and Brie Crostini

Savory and Creamy Brie melted over crusty bread and topped with delicious Mezzetta Kalamata Olives and finished off with a sprinkle of parsley. These Kalamata Olive and Brie Crostini are the perfect appetizer or snack!

Course Appetizers, Snacks and Small Bite Recipes

Cuisine American

Keyword 6 ingredient recipes, easy appetizers

Prep Time 10

Cook Time 5

Total Time 15

Servings slices

Calories 181kcal

Author Nicole Cook

Ingredients

1 loaf of crusty French or Italian bread sliced
1 whole garlic roasted
1 Tablespoons extra virgin olive oil
8 ounces Brie cheese
1 cup Kalamata Olives pitted and chopped
¼ cup parsley finely chopped

Instructions

Preheat your oven to 400 degrees F.
Remove the rind off the Brie by slicing as close to the edge as you can (trying to only remove the rind and not the precious cheese!). Discard the rind. Slice the Brie cheese thinly so it can be layered on the bread if it's too small to cover it. Set aside.
Mash up the roasted garlic cloves from the garlic and add a tablespoon of EVOO making it spreadable.
Thinly but evenly spread your garlic and olive oil over each slice of bread.
Place the sliced bread on a baking sheet.
Place the slices of brie on top of the olive oil/garlic on the bread. You can layer the sliced Brie if you want the whole bread covered in Brie or if your pieces are too small.
Sprinkle the chopped Kalamata Olives over the top of the sliced Brie cheese.
Bake at 400 degrees F for about 5 minutes or until Brie is melted (watch carefully so it doesn't burn).
Remove from oven and transfer bread slices to a serving platter.
Sprinkle the tops with finely chopped parsley (or oregano or basil).
Serve immediately.

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