Olive Cream Cheese Spread
This bottom-of-the-jar (of olives or olive tapenade!) is a great use-up for the last of your cream cheese for a crostini appetizer or snack.
- Last of the cream cheese, brought to room temperature
- 1/4 cup chopped green olives, finely chopped, or black or green olive tapenade
- 1 baguette, regular or whole grain, cut into slices and toasted
- Extra virgin olive oil (EVOO), for drizzling
In a small mixing bowl, combine the cream cheese and the chopped olives or tapenade. Spread the olive spread over the toasted baguette slices drizzled with EVOO.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit