Crostini with Olives and Feta Spread
Recipe from Better Homes and Gardens

For appetizers that are easy to pick up, spread thin toasted baguette slices with mixtures of feta cheese,tomatoes, and basil.


Crostini with Olives and Feta Spread

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Servings: Makes 40 appetizers.
Prep Time: 25 mins
Total Time: 37 mins
Related Categories: Dips and Spreads, Olives
 
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Ingredients
  • 1  loaf
    baguette-style French bread
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  • 1/2 of an  8-ounce jar
    oil-packed dried tomatoes
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  • 1/4  cup
    chopped pitted Kalamata or ripe olives
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  • 1  clove
    garlic, minced
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  • 1  3-ounce package
    cream cheese
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  • 4  ounces
    feta or goat cheese, crumbled (1 cup)
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  • 2  tablespoons
    milk
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  •  
    Shredded fresh basil leaves
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Directions
1.
For crostini, partially freeze bread. Cut bread into forty 1/4-inch-thick slices; arrange on cookie sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some oil. Bake in a 300 degree F oven for 6 minutes. Turn slices over; bake 6 minutes more or until golden brown.
2.
Finely chop tomatoes. Stir in olives and garlic. Set aside. Beat cream cheese in a small mixing bowl until softened. Beat in feta and milk until smooth.
3.
Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato mixture. Garnish crostini with shredded basil. Makes 40 appetizers.

Make-Ahead Tip
If desired, cover both spreads; refrigerate up to 2 days. Bring to room temperature before spreading.
Nutrition information
Calories 47, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 124 mg, Carbohydrate 4 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 2%, Vitamin C 4%, Calcium 3%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet
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