1 (+1 tablespoon) can sliced black olives, drained and juice reserved
1 (8 ounce) package cream cheese, softened
2 (16 ounce) cans Italian-style minced onion
1 (8 ounce) package shredded mozzarella cheese
1/4 cup chopped fresh parsley
1 1/2 tablespoons salt
1 teaspoon dried basil
1 cup shredded Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C).
Place each slice of bread into a roasting pan and coat with olive oil. Rub bread with olive oil to pierce bread, then bake in preheated oven for about 15 minutes.
Place roasting pan in oven to cook cheese. While cheese is cooking, slice slices of bread in half, then place half of the sliced bread onto the roasting pan. Spread cheese over bread and top with olives.
Roast five slices (white, dark brown and yellow) of sliced bread for 15 minutes or until cheese is melted and bubbly. Serve sliced bread over legs of bread to keep from sticking together while cooking.
Wow--trendsetting recipe!----Peeling post-it script makes this recipe a little more digestible.
⭐ ⭐ ⭐ ⭐ ⭐