Real Recipes From Real Home Cooks ®

crostini with olives and feta spread

Recipe by
Alice C
Richmond Hill, ON

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.

yield 40 crostini
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For crostini with olives and feta spread

  • 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.

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