Crostini With Olives and Feta Spread

Total Time
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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!

DDW January 21, 2010

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!

Pinot Grigio August 28, 2009

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