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Prep 5min
Total15min
Servings16
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Ingredients
1
cracker bread, about 12 inches in diameter (from 15 3/4-oz package)
1 1/2
cups shredded Italian cheese blend (6 oz)
1/3
cup pitted kalamata olives, cut in half
1
tablespoon chopped fresh basil leaves
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Steps
1
Heat oven to 375°F. Place cracker bread on large cookie sheet. Sprinkle cheese and olives over entire top of cracker bread.
2
Bake 4 to 6 minutes or until cheese is melted. Top with basil.
3
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.
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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.
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