"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crostini with Olive-and-Dried -Tomato Spread Recipe

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This recipe for Crostini with Olive-and-Dried -Tomato Spread, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 unsliced French bread baguette
1/2 of an 8 ox. jar dried tomatoes (oil packed)
1 clove garlic, minced
1/4 cup chopped pitted Kalamata or ripe olives
1 3 oz. pkg. cream cheese
4 oz. feta cheese or goat cheese
2 tbsp. milk
Basil sprigs or shredded basil leaves (optional)

Directions:
Directions:
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 a 300 degree oven for 6 minutes. Turn slices over, baking for 6 minutes or until 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 before serving.)

Beat cream cheese till 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.

Number Of Servings:
Number Of Servings:
Makes about 40.

 

 

 

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