Grilled Olive Bread and Provolone Toasts
Prep Time: 5
Cook Time: 4
Serves: 20 appetizers
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.