Best Crostini With Feta Chile Spread Recipes

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CROSTINI WITH OLIVES AND FETA SPREAD



Crostini With Olives and Feta Spread image

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.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 20m

Yield 20 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7

TOMATO CROSTINI WITH WHIPPED FETA



Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

Steps:

  • For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
  • For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
  • To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

CROSTINI WITH OLIVES AND FETA SPREAD



Crostini with Olives and Feta Spread image

I made this recipe from a 2001 Better Homes & Gardens "Holiday Inspirations" book that I have. The magazine suggests substituting goat cheese for the Feta. I hope you enjoy.

Provided by Alice C

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 8

1 loaf french bread
4 oz oil packed sun dried tomatoes
1/4 c chopped pitted kalamata olives
1 clove garlic, minced
3 oz cream cheese, softened
1 c feta cheese, crumbled
2 Tbsp milk
shredded fresh basil leaves for garnish

Steps:

  • 1. For Crostini, partially freeze bread. Cut forty 1/4 inch thick slices; arrange on baking sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some oil. Bake at 300 F for 6 minutes. Turn slices over and bake another 6 minutes or until golden brown.
  • 2. Finely chop tomatoes. Stir in olives and garlic. Set aside.
  • 3. Beat cream cheese in a small mixing bowl. Add feta and milk. Beat until smooth.
  • 4. At this point you can refrigerate cheese mixture and tomato/olive mixture up to 2 days. Bring to room temperature before spreading.
  • 5. Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato/olive mixture. Garnish crostini with shredded basil.

CROSTINI WITH SUNDRIED TOMATO-FETA SPREAD



Crostini With Sundried Tomato-Feta Spread image

Make and share this Crostini With Sundried Tomato-Feta Spread recipe from Food.com.

Provided by ScrappieDoo

Categories     Healthy

Time 20m

Yield 40 crostini

Number Of Ingredients 9

1/2 of a 7 ounce jar sun-dried tomato packed in oil
2 French baguettes
1/4 cup finely chopped onion
1 teaspoon capers, drained
1 tablespoon pitted ripe olives
1 garlic clove, minced
1 (3 ounce) package cream cheese, softened
2 tablespoons milk
1 cup feta or 1 cup soft fresh goat cheese, crumbled

Steps:

  • Drain the tomatoes, reserving oil; set aside. Bias-slice the bread into forty 1/2" slices. Lightly brush 1 side of each slice with some of the reserved oil. Bake in a 400 degree oven 4-5 minutes each side or until light brown.
  • Meanwhile, finely chop the tomatoes. In a small bowl stir together the tomatoes, onion, capers, olives and garlic: set aside. In a small mixing bowl beat the cream cheese and milk with electric mixer on medium speed until smooth. Stir in the feta or goat cheese cheese till nearly smooth.
  • To serve, spread cheese mixture on oiled side of toasts. Top with a small amount of tomato mixture. Serve immediately.

Nutrition Facts : Calories 80.8, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.8, Sodium 190.7, Carbohydrate 12.2, Fiber 0.7, Sugar 0.3, Protein 2.7

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