Crostini With Olives And Feta Spread

• 1 loaf baguette-style French bread (unsliced)
• 4 ounces sun-dried tomatoes packed in oil
• 1/4 cup chopped kalamata olives or 1/4 cup ripe olives
• 1 -2 cloves fresh minced garlic (or to taste)
• 1 (3 ounce) package cream cheese, softened
• 4 ounces feta cheese, crumbled
• 2 tablespoons milk
• shredded fresh basil (to garnish)

1. To make crostini: partially freeze the unsliced bread loaf.
2. Cut into 40 (1-inch-thick) slices.
3. Arrange on a cookie sheets.
4. Drain the tomatoes, reserving oil.
5. Lightly brush one side of each slice with the reserved tomato oil or olive oil.
6. Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
7. Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
8. In a small bowl, beat the cream cheese until softened.
9. Beat in the feta cheese and milk until smooth.
10. Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
11. Top with a small dollop of tomato mixture.
12. Garnish the crostini with shredded fresh basil.

bread, tomatoes, olives, garlic, cream cheese, feta cheese, milk, fresh basil

Taken from www.food.com/recipe/crostini-with-olives-and-feta-spread-95748 (may not work)