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Crostini with Olives and Feta Spread

Makes: 40 servings
Prep 25 mins Bake 300°F 12 mins
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)
  • Servings Per Recipe 40,
  • cal. (kcal) 47,
  • Fat, total (g) 3,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 4,
  • fiber (g) 0,
  • pro. (g) 2,
  • vit. A (RE) 21,
  • vit. C (mg) 2,
  • sodium (mg) 124,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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