0
1 baguettes
250-g container regular spreadable cream cheese
4 kalamata olives
4 pimento-stuffed deli olives
2 tbsp finely chopped fresh basil leaves
1 tbsp finely chopped pickled jalapeno
1 lemon
Preheat oven to 500F (260C). Slice baguette into 1/2-inch- (1-cm-) thick rounds. Arrange in a single layer on an ungreased, rimmed baking sheet. Toast in centre of preheated oven 2 minutes. Turn over and continue baking until rounds are crispy and edges start to brown, about 2 more minutes. Watch closely. Remove to a rack. Toasts are wonderful warm or at room temperature. Or cool completely and store, covered, in an airtight container at room temperature up to 2 days.
Scrape cream cheese into a medium-size bowl. To pit kalamata olives, smash them with flat side of a large knife. Remove and discard pits. Finely chop kalamata and pimento-stuffed olives, basil and jalapeños. Finely grate peel from lemon. Add all to cheese. Using a fork, stir until evenly mixed.
Scrape cheese mixture into a container. Use same day it's made or cover and refrigerate. It will keep up to 3 days. For easy spreading, bring to room temperature. Spread on toasts or use as a dip for veggies. Top with more fresh shredded basil leaves, if you like.
Calories 37, Protein 0.8g, Carbohydrates 3.7g, Fat 2.2g, Fibre 0.2g, Sodium 86mg.
Spreads are great beginnings for super-easy summer appetizers and are perfect last-minute additions to round out a picnic or potluck feast. This spread is also wonderful on a toasted bun and topped with cooked chicken or sliced grilled steak. Or try it dabbed on a burger or barbecued chicken.
Store baguette slices in an airtight container. Keep spread in a plastic container with a tight-fitting lid. If day is warm, make sure spread is cold before packing.