With four ingredients and 15 minutes, you can make a Greek-style appetizer.
cracker bread, about 12 inches in diameter (from 15 3/4-oz package)
cups shredded Italian cheese blend (6 oz)
cup pitted kalamata olives, cut in half
tablespoon chopped fresh basil leaves
Heat oven to 375°F. Place cracker bread on large cookie sheet. Sprinkle cheese and olives over entire top of cracker bread.
Bake 4 to 6 minutes or until cheese is melted. Top with basil.
Break cracker bread into small pieces, or cut into 3-inch squares (4 rows by 4 rows) with pizza cutter or chef’s knife. Serve warm.
This Cheesy Olive Cracker Bread is a great last-minute appetizer. Just keep the cracker bread on hand and top with whatever's in your fridge. Here are two tasty twists to get you started.
Mexican: Substitute 1 1/2 cups shredded taco cheese blend for the Italian cheese blend and 1 plum (Roma) tomato, seeded and finely chopped, for the olives. After baking, top with 1 tablespoon chopped fresh cilantro.
All-American: Substitute 1 1/2 cups shredded Cheddar cheese for the Italian cheese blend and 6 slices bacon, cooked and crumbled, for the olives. After baking, top with 1 tablespoon chopped fresh parsley.
Kalamata olives are a dark eggplant color with a rich and fruity flavor.
Look for cracker bread near the deli section of your grocery store. It's often near the gourmet crackers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.