Crostini With Olives and Feta Spread
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
20
ingredients
- 1 loaf baguette-style French bread (unsliced)
- 4 ounces sun-dried tomatoes packed in oil
- 1⁄4 cup chopped kalamata olives or 1/4 cup ripe olives
- 1 -2 cloves fresh minced garlic (or to taste)
- 1 (3 ounce) package cream cheese, softened
- 4 ounces feta cheese, crumbled
- 2 tablespoons milk
- shredded fresh basil (to garnish)
directions
- To make crostini: partially freeze the unsliced bread loaf.
- Cut into 40 (1-inch-thick) slices.
- Arrange on a cookie sheets.
- Drain the tomatoes, reserving oil.
- Lightly brush one side of each slice with the reserved tomato oil or olive oil.
- Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
- Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
- In a small bowl, beat the cream cheese until softened.
- Beat in the feta cheese and milk until smooth.
- Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
- Top with a small dollop of tomato mixture.
- Garnish the crostini with shredded fresh basil.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!