Rich, buttery mascarpone cheese complements the tart flavor of kalamata olives.
Preheat oven to 400°F (200°C). Using (1 1/2-in./4-cm) Biscuit Cutter, cut 36 rounds from bread, avoiding crusts; place bread rounds on Cookie Sheet and brush with oil using Chef's Silicone Basting Brush. Bake 8-10 minutes or until golden brown. Remove toast rounds from Cookie Sheet to Stackable Cooling Rack; cool completely.
Meanwhile, snip parsley in (2-cup/500-mL) Prep Bowl using Professional Shears. Place half of the parsley in Small Batter Bowl; set aside. Finely chop olives with Food Chopper. Juice lemon with Juicer to measure 1 1/2 tbsp (22 mL). Add olives, juice, one garlic clove pressed with Garlic Press and 1/4 tsp (1 mL) of the black pepper to parsley in Prep Bowl; mix well.
Add remaining pressed garlic clove, remaining black pepper, cheese and salt to batter bowl; mix until smooth. Attach open star tip to Easy Accent® Decorator; fill with cheese mixture. Spoon a scant 1 tsp (5 mL) of the olive mixture onto each toast round. Pipe cheese mixture over olive mixture. Garnish with additional fresh parsley leaves, if desired.
U.S. Nutrients per serving: Calories 50, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 3 g, Protein 1 g, Sodium 85 mg, Fiber 0 g
Do not soften mascarpone in microwave. It can become grainy when heated.
Mascarpone cheese is a fresh Italian cheese with a soft, creamy texture and buttery flavor. It can be found in the specialty cheese department of most grocery stores.
If desired, cream cheese can be substituted for the mascarpone cheese.
Toast rounds can be baked on the Large Round Stone with Handles, if desired. Increase bake time to 10-12 minutes.
There was an error loading the Component. Please try again later.
You will not be connected to a party or Consultant.
You will not be connected to a party.