Mediterranean Summer Feta & Olive Crostini

This crostini is a celebration of Mediterranean summer flavors, combining the creamy tang of whipped feta with the savory punch of Kalamata olives and sun-dried tomatoes. The crunchy toasted bread provides the perfect base for this bright, refreshing, and utterly satisfying appetizer.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil, plus more for drizzling
oz block of feta cheese, crumbled
oz cream cheese, softened
tablespoon milk or heavy cream
1/4 cup sun
dried tomatoes packed in oil, drained and chopped
1/4 cup Kalamata olives, pitted and roughly chopped
teaspoon fresh oregano, chopped
Freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until golden and crisp. Set aside to cool.
In a food processor, combine the crumbled feta, softened cream cheese, and milk/cream. Process until completely smooth and whipped, scraping down the sides as needed.
In a small bowl, combine the chopped sun
dried tomatoes, olives, and fresh oregano.
Spread a generous layer of the whipped feta mixture onto each cooled crostini.
Top the feta with a spoonful of the sun
dried tomato and olive mixture. Finish with a drizzle of olive oil and a grind of black pepper.

Chef's Tip & Pairing

For an extra layer of flavor, try substituting the milk with a tablespoon of the oil from the sun-dried tomato jar. Pair this bright, salty appetizer with a crisp, dry white wine like a Greek Assyrtiko or a light, unoaked Sauvignon Blanc.

From the Tini Crostini Collection