Olive and Sun-Dried Tomato Crostini
In the summer months I grill the bread on my outdoor grill, to save time you can make the feta/cream cheese mixture a day in advance
Yield 40 crostini
INGREDIENTS:
1 loaf baguette-style French bread (unsliced)
4 ounces sun-dried tomatoes, packed in oil (do not discard the oil from the tomatoes you will brush it on the bread slices)
1/4 cup chopped Greek kalamata olives (or can use olives of choice)
2 cloves garlic, minced
1 (3 ounce) package cream cheese, softened
4 ounces crumbled feta cheese
2 tablespoons light cream OR milk
pinch cayenne pepper
shredded fresh basil (to garnish)
INSTRUCTIONS:————————————–
To make crostini: partially freeze the unsliced bread loaf.
Cut into 40 (1-inch-thick) slices.
Arrange on baking a large baking sheet/s.
Drain the tomatoes reserving the oil.
Lightly brush one side of each bread slice with the reserved tomato oil (or can use olive oil).
Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes moreor 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, milk and pinch cayenne 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.
Related posts:
- Kitten’s Greek Potato Salad With Sun-Dried Tomato
Grilled Chicken With Sun-Dried Tomato Sauce And Feta
Cream Cheese Sun-Dried Tomato Pesto Layered Appetizer
Greek-Style Spinach Sun-Dried Tomato Pizza
Roasted Eggplant And Olive Tomato Sauce With Fresh Herbs
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Tags: tomato
