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.
Nov 24, 2012 @ 23:13:22
This was delish! Thanks for sharing tonight… Good friends, good vino and good food, la dolce vita!