- Last of the cream cheese, brought to room temperature
- 1/4 cup chopped green olives, finely chopped, or black or green olive tapenade
- 1 baguette, regular or whole grain, cut into slices and toasted
- Extra virgin olive oil (EVOO), for drizzling
In a small mixing bowl, combine the cream cheese and the chopped olives or tapenade. Spread the olive spread over the toasted baguette slices drizzled with EVOO.