Crostini with Olives and Feta Spread

For appetizers that are easy to pick up, spread thin toasted baguette slices with mixtures of feta cheese, tomatoes, and basil.

Crostini with Olives and Feta Spread Enlarge Image
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Makes:
40 servings
Prep:
25 mins
Bake:
12 mins 300°F
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Crostini with Olives and Feta Spread

Ingredients
1
loaf baguette-style French bread
1/2
8 ounce jar oil-packed dried tomatoes
1/4
cup chopped pitted Kalamata or ripe olives
1
clove garlic, minced
1
3 ounce package cream cheese
4
ounces feta or goat cheese, crumbled (1 cup)
2
tablespoons milk
 
Shredded fresh basil leaves

Directions

  1. For crostini, partially freeze bread. Cut bread into forty 1/4-inch-thick slices; arrange on cookie sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some oil. Bake in a 300 degree F oven for 6 minutes. Turn slices over; bake 6 minutes more or until golden brown.
  2. Finely chop tomatoes. Stir in olives and garlic. Set aside. Beat cream cheese in a small mixing bowl until softened. Beat in feta and milk until smooth.
  3. Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato mixture. Garnish crostini with shredded basil. Makes 40 appetizers.

From the Test Kitchen

If desired, cover both spreads; refrigerate up to 2 days. Bring to room temperature before spreading.

Nutrition Facts

(Crostini with Olives and Feta Spread)
    Per serving:
  • 47 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 8 mg chol.,
  • 124 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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