Open-Faced Mediterranean Sandwiches

• 1/4 cup reduced-fat tub-style cream cheese
• 3 tablespoons reduced-fat sour cream
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (10-ounce) package personal size Italian bread shells (such as Boboli)
• 1/2 cup fresh basil leaves
• 7 ounces plum tomatoes, sliced lengthwise
• 10 kalamata olives, pitted and chopped
• 1/4 cup (1 1/2-ounces) sun-dried tomato and basil feta cheese, crumbled

1. Combine cream cheese and next 4 ingredients in a small bowl; stir until smooth.
2. Spread half of cream cheese mixture onto top of each bread shell. Sprinkle 1/4 cup fresh basil leaves on each shell; top each with half of sliced tomatoes, olives, and feta cheese. Cut each bread shell into 4 wedges.

cream cheese, sour cream, garlic, salt, freshly ground black pepper, personal, fresh basil, tomatoes, olives, tomato

Taken from www.myrecipes.com/recipe/open-faced-mediterranean-sandwiches (may not work)