Sparks from the Kitchen

So Thanksgiving has come and gone. For this year my Mom (who always hosts it and does a great job) thought it would be fun to do more of a buffet with everyone bringing a few dishes in addition to a turkey and reguar side dishes. It worked out so well. I brought a few apps and a dessert. Everything came out great!!

These were SO easy to make and everyone loved them. The olives and  tomatoes spread over a thin layer of the cheeses were just enough. I opted to use a package of small toasts but you could easily use thin slices of french bread too, just dry it out in the oven for a while first.  Since I was making other dishes using the toasts saved me a lot of  time and they were the perfect 2 bite size.

Kalamata Olive and Sun-Dried Tomato Crostini

• One package of toasts
• 5oz Feta Cheese
• 5oz Light Cream Cheese
• 4 garlic cloves
• 5oz Kalamata Olives, pitted, chopped
• 5oz Sun-Dried Tomtoes, chopped

In a bowl combine the feta and cream cheese.

Place garlic, olives and tomatoes in the bowl of a food processor and pulse until the desired consistancy is reached.

Right before serving spread a thin layer of the cheese on a toast and spoon a bit of the olive/tomato mixture on top.  Repeat with as many as you want to serve.

Helpful hints:  have the cheese spread at room temp-it’s much easier to spread that way. Make up only as many as will be eaten in a short time as over time the cheese does make the bread a little soft.

I made both the cheese mix and olive mix the day before and kept it in the fridge overnight.