Crostini with Olives and Feta Spread

Alice C


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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40 crostini
15 Min
15 Min


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  • 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
  • ·
    shredded fresh basil leaves for garnish

How to Make Crostini with Olives and Feta Spread


  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.

Printable Recipe Card

About Crostini with Olives and Feta Spread

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

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