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Les Gourmettes Arizona Crostini

Source: Chef Barbara Fenzl, Les Gourmettes, Phoeinx, Arizona -

3/4 cup grated cotija cheese (substitute asiago)
2 medium tomatoes, seeded and diced
1 tablespoon garlic, finely chopped
20 Kalamata olives, pitted and finely chopped
1/4 cup fresh basil, coarsely chopped
1 baguette, cut into 1/4-inch slices

Preheat a broiler.

With a fork, mix together cheese, tomatoes, garlic, olives and basil. Put bread slices on a baking sheet and place 6 inches under the hot broiler until lightly browned. Remove from the broiler and turn the bread slices over so the soft side is up. Press about a tablespoon of cheese mixture onto the untoasted side of the bread; return to the hot broiler and cook until the cheese is melted and the edges of the bread are toasted, 2 to 3 minutes. Serve immediately.

Do ahead: Without adding the basil, the cheese mixture can be made up to a day ahead of time, covered and refrigerated. The basil should be added just before spreading the mixture on the bread slices.

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