Olivita Crostini

4-1/2 oz. can black olives, chopped
1/2 cup pimento stuffed green olives, finely chopped
1/2 cup grated parmesan cheese
4 tablespoons unsalted butter, room temperature
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
3/4 cup Monterey Jack cheese, shredded
1/4 cup fresh Italian parsley, minced
1 crusty French baguette

In medium bowl, stir together black and green olives, parmesan, butter, olive oil and garlic until well blended.
Stir in Monterey Jack cheese and parsley.

Cut baguette into 24 thin slices.

Heat broiler.

Arrange bread slices on baking sheets and spread some of the olive mixture on each.
Broil 3 or 4 minutes, until bread is toasted at edges and olivita is bubbly.