Greek Bruschetta with Feta & Tomato Basil Almonds
Verified by krissalas
|Extra-virgin olive oil for drizzling|
|1 cupcrumbled feta cheese (about 4 ounces)|
|4 ouncescream cheese; at room temperature|
|4 smallroma tomatoes diced (about 2 cups)|
|1 cuptiny-diced English cucumber|
|1/4 cupextra-virgin olive oil|
|1/4 cupchopped fresh basil|
|2 teaspoonsdried whole-leaf oregano|
|1/4 cupminced red onion|
|2 tspfinely minced garlic|
|1/2 cupchopped pitted calamata olives|
|Pinch of red chili flakes|
|1 packageAlmond Accents® Tomato Basil sliced almonds|
Greek Bruschetta with Feta & Tomato Basil Almonds Preparation
Preheat oven to 400º.
Cut baguette into 1/4-inch slices—you should yield 32 pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 6 minutes, or until toasty. Let crostini cool.
In a small bowl, mash together feta and cream cheese with a fork, until smooth.
In another bowl, mix together topping ingredients.
To serve: Smear each piece of crostini with a heaping teaspoon of cheese mixture. Place on a platter. Immediately drain any excess juice from Greek Topping and divide topping between crostini. Sprinkle with Almond Accents. Top crostini right before serving so they don’t get soft.
Makes 32 pieces
Recipe created by Chef Kathy Casey
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Greek Bruschetta with Feta & Tomato Basil Almonds Reviews
every element of this appetizer is fun and delicious!
11 months, 2 weeks, 4 days, 5 hours, 49 minutes ago
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