CROSTINI WITH OLIVES AND FETA SPREAD
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
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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