Best Crostini With Sundried Tomato Feta Spread Recipes

Crostini With Sundried Tomato-Feta Spread image

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

Crostini With Olives and Feta Spread image

Provided by Kittencalrecipezazz

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

Crostini with Sun-Dried Tomato Jam image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Steps:

For the sun-dried tomato jam:
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
For the crostini:
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
Place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble:
Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

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.