Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can
2
tablespoons butter, melted
1
cup black olive tapenade
3
oz fresh mozzarella cheese, cut into 1/4-inch slices
6
pimiento-stuffed green olives
Sriracha sauce
Preparation
Cut baked loaf into 22 (1/2-inch) slices. Set oven control to broil. Brush slices with 1 tablespoon of the butter. Place buttered-sides-up on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown. Turn; brush with remaining 1 tablespoon butter; broil 1 to 2 minutes longer or until crisp and golden brown. Cool 5 minutes.
Top each slice with a heaping teaspoon of the tapenade. Use 1-inch biscuit cutter to cut 22 circles from mozzarella slices. Place 1 circle on top of each tapenade-topped bread slice.
Cut each olive into four slices. Place 1 slice on top of each mozzarella circle. Use Sriracha sauce to decorate mozzarella to look like eyeball.
