Crostini With Olives and Feta Spread
- Reviews 2
Ready In: 20 mins
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.
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