Ingredients:
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) packages cream cheese, softened
4 ounces feta cheese, crumbled
2 tablespoons milk
shredded fresh basil ( to garnish)
Directions:
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.
Servings: 20
Time preparation: 20 min.
Time total: 20 min.