Crostini With Olive And Dried Tomato Spread2013-06-20
Tasty at anytime but colourful and tasty at Christmas
- 1 French bread baguette, unsliced
- 1/2 8 oz jar dried tomatoes (oil packed)
- 1 clove garlic, minced
- 1/4 cup chopped pitted Kalamata or ripe olives
- 1 3 oz package cream cheese
- 4 oz feta cheese
- 2 Tbs milk
- basil sprigs or shredded basil leaves
Cut forty 1/4 inch thick slices from baguette. (for easier slicing, partially freeze bread). Arrange slices on baking sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some of the reserved oil. Bake in 300F. oven for 6 minutes or til golden brown. Turn slices over; bake 6 minutes more or til golden brown.
Finely chop tomatoes. Stir in garlic and chopped olives. (if desired, cover and chill for up to 2 days. Bring to room temperature for serving).
Beat cream cheese til softened. Beat in feta cheese or goat cheese and milk till smooth. To serve, spread cheese mixture on oiled side of crostini. Top with small dollop of tomato mixture, Garnish with basil if desired.