Directions

1. Preheat oven to 400°F (200°C). Using (1 1/2-in./4-cm) Biscuit Cutter, cut 36 rounds from bread, avoiding crusts; place bread rounds on Cookie Sheet and brush with oil using Chef’'s Silicone Basting Brush. Bake 8-–10 minutes or until golden brown. Remove toast rounds from Cookie Sheet to Stackable Cooling Rack; cool completely.
2. Meanwhile, snip parsley in (2-cup/500-mL) Prep Bowl using Professional Shears. Place half of the parsley in Small Batter Bowl; set aside. Finely chop olives with Food Chopper. Juice lemon with Juicer to measure 1 1/2 tbsp (22 mL). Add olives, juice, one garlic clove pressed with Garlic Press and 1/4 tsp (1 mL) of the black pepper to parsley in Prep Bowl; mix well.
3. Add remaining pressed garlic clove, remaining black pepper, cheese and salt to batter bowl; mix until smooth. Attach open star tip to Easy Accent® Decorator; fill with cheese mixture. Spoon a scant 1 tsp (5 mL) of the olive mixture onto each toast round. Pipe cheese mixture over olive mixture. Garnish with additional fresh parsley leaves, if desired.