Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crostini With Olives and Feta Spread Recipe
    Lost? Site Map

    Crostini With Olives and Feta Spread

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Kittencalskitchen's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 21, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2009

      55

      A delicious and beautiful appetizer that is sure to impress company or please your family. This has all my favorites - olives, garlic, cream cheese, feta cheese, tomatoes & basil and they all work so well together. I did not need to add the milk and I ended up serving this on homemade whole-grain bread which I toasted and then rubbed with garlic. I also ended up using a tomato chutney that I had on-hand that was just begging for a good use and topped it with fresh basil picked from the garden. I made two plates and it was gone in minutes. Another keeper Kittencal - thanks so much for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Crostini With Olives and Feta Spread

    Serving Size: 1 (73 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 112.3
     
    Calories from Fat 40
    35%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.1 g
    10%
    Cholesterol 10.2 mg
    3%
    Sodium 248.7 mg
    10%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.3 g
    1%
    Protein 3.7 g
    7%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites