Muffuletta Crostini

Muffuletta Crostini

1 jar (3 ounces) pimiento-stuffed olives, drained and coarsely chopped
1 can (2.25 ounces) sliced ripe olives, drained
1 can (2.25 ounces) sliced kalamata olives, drained
1/4 cup finely chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 to 3 teaspoons prepared horseradish
1 to 2 teaspoons dried basil
1 large clove garlic, minced
1 package (8 ounces) cream cheese
Bakery toasted French bread slices (crostini)

In medium bowl, combine olives, onion, olive oil, lemon juice, horseradish, basil and garlic. Cover and chill. Place cream cheese on a serving plate. Spoon olive mixture on top. Serve with crosstini Makes 6-8 servings

submitted by Carol S. (recipe from Katie)