Ingredients
30
slices (1/2 inch thick) white, rye or pumpernickel bread
Olive oil cooking spray
1
large clove garlic, finely chopped
1
cup pitted kalamata olives, drained, patted dry with paper towel, finely chopped
1
tablespoon extra-virgin olive oil
1
teaspoon lemon juice
1/8
teaspoon pepper
Preparation
Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper or foil. Cut 30 cat shapes out of bread using 2 1/2- to 3-inch cat-shaped cookie cutter. (Discard or save excess bread for another use.) Place bread cats on cookie sheets. Spray with cooking spray; turn over. Spray other side with cooking spray.
Bake 3 to 4 minutes, turning once, until light golden brown. Cool 5 minutes
Meanwhile, in medium bowl, mix garlic, olives, olive oil, lemon juice and pepper.
Serve toasted bread with olive dip.
