CROSTINI WITH OLIVES AND FETA SPREAD

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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.

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