Greek Bruschetta with Feta & Tomato Basil Almonds

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Try this Greek Bruschetta with Feta & Tomato Basil Almonds recipe, or contribute your own.

Yield: 8 Servings Ready in 30 minutes

Cuisine: Main Ingredient:

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Verified by krissalas

Original recipe makes 8 Servings

1 artisanalbaguette

Extra-virgin olive oil for drizzling

Kosher salt

1 cupcrumbled feta cheese (about 4 ounces)

4 ouncescream cheese; at room temperature

Greek Topping

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