Feta and Tomato Crostini

Pretty slices of flaky crescent dough are topped with a fabulous combo of fresh flavors--a great addition to an appetizer platter.

Feta and Tomato Crostini

PillsburyRecipe by Pillsbury

Rated 3.5 Stars
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20 minutes

30 minutes

16 crostini

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Nutrition Info

  • 1 Crostini
  • 70
  • 4g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 0mg
  • 190mg
  • 6g
    (Dietary Fiber 0g, Sugars 1g)
  • 1g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Plum tomatoes, sometimes called Italian plum or Roma tomatoes, are flavorful, egg-shaped and either red or yellow.

Ingredients

  • 1  can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1  tablespoon olive oil
  • 1  clove garlic, finely chopped
  • 1  medium plum (Roma) tomato, seeded and chopped
  • 1/4  cup chopped pitted kalamata olives
  • 1/4  cup crumbled feta cheese
  • 1  tablespoon chopped fresh basil leaves
  • 1  teaspoon olive oil
  • 1/4  teaspoon salt
  • 1/8  teaspoon pepper

Directions

  1. 1Heat oven to 375°F. Spray large cookie sheets with cooking spray. Open can of dough; do not unroll. With serrated knife, cut dough into 16 slices. Flatten to 2-inch circles.
  2. 2In small bowl, mix 1 tablespoon olive oil and the garlic; brush on tops of dough circles. Place on cookie sheet.
  3. 3Bake 10 to 15 minutes or until deep golden brown.
  4. 4Meanwhile, in small bowl, mix remaining ingredients. Spoon slightly less than 1 tablespoon tomato mixture on each crostini. Serve immediately.

Categories: Course, Appetizers, Cold Appetizers

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