Crostini with Olives and Feta Spread

Alice C

By
@Alliebaba

I made this recipe from a 2001 Better Homes & Gardens "Holiday Inspirations" book that I have. The magazine suggests substituting goat cheese for the Feta. I hope you enjoy.


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Rating:

Comments:

Serves:

40 crostini

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

1
loaf french bread
4 oz
oil packed sun dried tomatoes
1/4 c
chopped pitted kalamata olives
1 clove
garlic, minced
3 oz
cream cheese, softened
1 c
feta cheese, crumbled
2 Tbsp
milk
shredded fresh basil leaves for garnish

Directions Step-By-Step

1
For Crostini, partially freeze bread. Cut forty 1/4 inch thick slices; arrange on baking sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some oil. Bake at 300 F for 6 minutes. Turn slices over and bake another 6 minutes or until golden brown.
2
Finely chop tomatoes. Stir in olives and garlic. Set aside.
3
Beat cream cheese in a small mixing bowl. Add feta and milk. Beat until smooth.
4
At this point you can refrigerate cheese mixture and tomato/olive mixture up to 2 days. Bring to room temperature before spreading.
5
Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato/olive mixture. Garnish crostini with shredded basil.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy