Summary
- Difficulty:
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Yield: 20 appetizers
- 11 people call this recipe a favorite
- Rating: (2 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Grilled Olive Bread and Provolone Toasts
Ingredients
- Nonstick cooking spray
- 1 bakery loaf crusty olive bread
- 3 Tbsp. olive oil
- 1 bottle or small tub (7 oz.) prepared olive tapenade, drained
- 10 slices (7 oz.) Sargento® Deli Style Sliced Sharp Provolone Cheese, halved
- 10 olives, sliced or coarsely diced
Directions
- Coat grate with cooking spray. Preheat grill to low heat.
- Cut bread into 10 (1/2-inch) slices; brush one side of each slice of bread with olive oil. Spread other side with tapenade; place cheese on top of bread and garnish with olives. Place on heated grill; cover until cheese melts, about 3-4 minutes. Slice into halves or quarters and serve immediately.
