SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crostini with Olives and Feta Spread

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

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe