1/2 c. chopped celery
1/2 c. chopped pitted black olives
1/2 c. chopped pimento-stuffed green olives
2 garlic cloves, pressed
chopped red onion to taste
1-1 1/2 tbsp. Italian salad dressing
1 loaf French bread, sliced and toasted on both sides
8 oz. cream cheese

Mix all salad ingredients; add salad dressing and mix well. Refrigerate.

This makes a great, quick appetizer. Lay out French bread toastettes, cream cheese and olive salad and serve cold or spread cream cheese on bread, top with olive salad and bake at 375°F for 6-8 minutes.