Mediterranean olive spread

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10 min


1 -1/3 cups (325 mL), for 45 toasts

* PLUS Baking Time: 4 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 37,
  • Protein
  • 0.8 g,
  • Carbohydrates
  • 3.7 g,
  • Fat
  • 2.2 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 86 mg.

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.

Packed To Go

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.