crostini with olives and feta spread
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.
prep time
15 Min
cook time
15 Min
method
Bake
yield
40 crostini
Ingredients
- 1 - loaf french bread
- 4 ounces oil packed sun dried tomatoes
- 1/4 cup chopped pitted kalamata olives
- 1 clove garlic, minced
- 3 ounces cream cheese, softened
- 1 cup feta cheese, crumbled
- 2 tablespoons milk
- - shredded fresh basil leaves for garnish
How To Make crostini with olives and feta spread
-
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.
-
Step 2Finely chop tomatoes. Stir in olives and garlic. Set aside.
-
Step 3Beat cream cheese in a small mixing bowl. Add feta and milk. Beat until smooth.
-
Step 4At this point you can refrigerate cheese mixture and tomato/olive mixture up to 2 days. Bring to room temperature before spreading.
-
Step 5Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato/olive mixture. Garnish crostini with shredded basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes