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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

FETA AND TOMATO CROSTINI Recipe

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This recipe for FETA AND TOMATO CROSTINI is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 clove garlic, finely chopped
1 medium Roma (plum) tomato, seeded, chopped
1/4 c. pitted kalamata olives, chopped
1/4 c. feta cheese, crumbled
1 T. fresh basil leaves, chopped
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
8 oz. Pillsbury Crescent Creations (seamless
refrigerated dough sheets)
Directions:
Directions:
Preheat oven to 375º.

Spray large cookie sheets with cooking spray. Open can of dough, do not unroll. With serrated knife, cut dough into 16 slices. Flatten to 2-inch circles and place on cookie sheet.

In small bowl. mix 1 T. olive oil and the garlic; brush on tops of dough circles. Bake 10 - 15 minutes until deep golden brown.

Meanwhile, mix remaining ingredients in a small bowl. When dough circles are removed from oven, and slightly cooled, spoon slightly less than 1 tablespoon tomato mixture on each crostini. Serve immediately.

 

 

 

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