Feta Olive Toast

For appetizers that are easy to pick up, spread thin toasted baguette slices with mixtures of feta cheese,tomatoes, and basil.

Feta Olive Toast
Yield: 40 appetizers Prep 25 mins Bake 300°F 12 mins


  • 1 loaf baguette-style French bread
  • 1/2 of an 8-ounce jar oil-packed dried tomatoes
  • 1/4 cup chopped pitted Kalamata or ripe olives
  • 1 clove garlic, minced
  • 1 3 ounce package cream cheese
  • 4 ounces feta or goat cheese, crumbled (1 cup)
  • 2 tablespoons milk
  • Shredded fresh basil leaves

Make It

1. For crostini, partially freeze bread. Cut bread into forty 1/4-inch-thick slices; arrange on cookie sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some oil. Bake in a 300 degree F oven for 6 minutes. Turn slices over; bake 6 minutes more or until golden brown.

2. Finely chop tomatoes. Stir in olives and garlic. Set aside. Beat cream cheese in a small mixing bowl until softened. Beat in feta and milk until smooth.

3. Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato mixture. Garnish crostini with shredded basil. Makes 40 appetizers.

Make Ahead Tip

Make-Ahead Tip:
  • If desired, cover both spreads; refrigerate up to 2 days. Bring to room temperature before spreading.

Nutrition Facts

Amount Per Serving: cal. (kcal): 47, Fat, total (g): 3, chol. (mg): 8, sat. fat (g): 2, carb. (g): 4, pro. (g): 2, vit. A (RE): 21, vit. C (mg): 2, sodium (mg): 124, calcium (mg): 30, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.