Best Crostini With Olives And Feta Spread Recipes

CROSTINI WITH OLIVES AND FETA SPREAD

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.

CROSTINI WITH OLIVES AND FETA SPREAD

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

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.

MIXED OLIVE CROSTINI

Steps:

• In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

TOMATO CROSTINI WITH WHIPPED FETA

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.