Ninita’s Cheesy Olive Crostini (a.k.a. Birdie Sandwiches!)

Melissa Jo

Ninita’s Cheesy Olive Crostini (a.k.a. Birdie Sandwiches!)

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When I was a teacher — and later a reading specialist for the district — I spent years traveling between schools all across Palm Beach County giving professional development to teachers. Along the way, I met some of the most amazing educators and principals. One of my absolute favorites was Nina Lant, though I always called her Ninita — she’s tiny, adorable, and full of personality!

One day, Ninita shared a recipe she swore was the best appetizer ever. She called them her “Birdie Sandwiches,” and told me I had to make them. The first time I did, I was blown away. I’ve been obsessed ever since!

It’s ridiculous how good these little crostini are — and they only take five minutes to make. You probably already have everything in your pantry, which makes them perfect for last-minute entertaining.

If you love my other crowd-pleasing appetizers like Creamy Jalapeno Dip, and Chili Cheese Dip, you’ll definitely want to add this one to your list. They’re warm, cheesy, crispy, and absolutely addictive — the kind of party bite everyone talks about later.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

1 baguette or loaf of Italian bread sliced into 1-inch rounds
Butter for spreading
Garlic powder to taste (for toasting and the mix)
½ cup mayonnaise just enough to bind — not a dip!
4.25 oz can chopped black ripe olives (Lindsay brand recommended)
2 cups freshly shredded cheddar cheese
½ cup finely diced red onion
½ teaspoon black pepper
½ teaspoon garlic powder
Pinch of salt optional — go light since the cheese and olives add saltiness

Method

Preheat oven to 375°F.
Slice bread into 1-inch rounds and lightly butter each slice. Sprinkle with a touch of garlic powder.
Toast in the oven for about 1 minute, just until slightly crisp on top (don’t overdo it — they’ll bake again later).
Mix the topping: In a bowl, combine mayonnaise, chopped black olives, shredded cheddar, diced red onion, pepper, garlic powder, and a pinch of salt.
Spread generously over each toasted slice — about 1 to 1½ tablespoons per crostini, edge to edge.
Broil for a few minutes until the tops are bubbly and golden brown.
Serve immediately and watch them disappear!

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