Crostini With Sundried Tomato-Feta Spread

• 1/2 of a 7 ounce jar sun-dried tomato packed in oil
• 2 French baguettes
• 1/4 cup finely chopped onion
• 1 teaspoon capers, drained
• 1 tablespoon pitted ripe olives
• 1 garlic clove, minced
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1 cup feta or 1 cup soft fresh goat cheese, crumbled

1. Drain the tomatoes, reserving oil; set aside. Bias-slice the bread into forty 1/2" slices. Lightly brush 1 side of each slice with some of the reserved oil. Bake in a 400 degree oven 4-5 minutes each side or until light brown.
2. Meanwhile, finely chop the tomatoes. In a small bowl stir together the tomatoes, onion, capers, olives and garlic: set aside. In a small mixing bowl beat the cream cheese and milk with electric mixer on medium speed until smooth. Stir in the feta or goat cheese cheese till nearly smooth.
3. To serve, spread cheese mixture on oiled side of toasts. Top with a small amount of tomato mixture. Serve immediately.

tomato, baguettes, onion, capers, olives, garlic, cream cheese, milk, feta

Taken from www.food.com/recipe/crostini-with-sundried-tomato-feta-spread-429072 (may not work)