Crostini With Olives and Feta Spread

READY IN: 20mins
Recipe by Kittencal@recipezazz

This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.

Top Review by DDW

Another great recipe from Kittencal - you never fail! I made this "as is" except that I mixed the tomato/olive/garlic mixture right in with the cream cheese and feta and then spread on the toast. Delish!

Ingredients Nutrition

Directions

  1. To make crostini: partially freeze the unsliced bread loaf.
  2. Cut into 40 (1-inch-thick) slices.
  3. Arrange on a cookie sheets.
  4. Drain the tomatoes, reserving oil.
  5. Lightly brush one side of each slice with the reserved tomato oil or olive oil.
  6. Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
  7. Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
  8. In a small bowl, beat the cream cheese until softened.
  9. Beat in the feta cheese and milk until smooth.
  10. Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
  11. Top with a small dollop of tomato mixture.
  12. Garnish the crostini with shredded fresh basil.

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