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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1For 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.
2Finely chop tomatoes. Stir in olives and garlic. Set aside.
3Beat cream cheese in a small mixing bowl. Add feta and milk. Beat until smooth.
4At this point you can refrigerate cheese mixture and tomato/olive mixture up to 2 days. Bring to room temperature before spreading.
5Spread 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