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.

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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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