Crostini with Olives and Feta Spread Recipe

Ingredients
<br>- 1 loaf baguette-style French bread
<br>- 1/2 (8 ounce) jar oil-packed dried tomatoes
<br>- 1/4 cup chopped pitted kalamata olives
<br>- 1 clove garlic, minced
<br>- 1 (3 ounce) package cream cheese
<br>- 4 ounces feta or goat cheese, crumbled
<br>- 2 tablespoons milk
<br>- shredded fresh basil leaves
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato mixture. Garnish crostini with shredded basil.
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Ingredients
- 1 loaf baguette-style French bread
- 1/2 (8 ounce) jar oil-packed dried tomatoes
- 1/4 cup chopped pitted kalamata olives
- 1 clove garlic, minced
- 1 (3 ounce) package cream cheese
- 4 ounces feta or goat cheese, crumbled
- 2 tablespoons milk
- shredded fresh basil leaves

Directions
step 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.
step 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.
step 3: Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato mixture. Garnish crostini with shredded basil.

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