Crostini with Olives and Feta Spread
loaf baguette-style French bread
8 ounce jar oil-packed dried tomatoes
cup chopped pitted Kalamata or ripe olives
clove garlic, minced
3 ounce package cream cheese
ounces feta or goat cheese, crumbled (1 cup)
Shredded fresh basil leaves
- 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.
- 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.
- 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