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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place baguette slices on a baking sheet. Mix cream cheese and semi-soft cheese together in a bowl. Combine black olives, green olives, red peppers, parsley, and garlic in a bowl to make the olive salad. Broil baguette slices until golden brown, 3 to 5 minutes. Spread cheese mixture over baguette slices and top with the olive salad.