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Feta and Tomato Crostini

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Feta and Tomato Crostini
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 16
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Pretty slices of flaky crescent dough are topped with a fabulous combo of fresh flavors--a great addition to an appetizer platter.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated Crescent 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 Heat 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 In small bowl, mix 1 tablespoon olive oil and the garlic; brush on tops of dough circles. Place on cookie sheet.
  • 3 Bake 10 to 15 minutes or until deep golden brown.
  • 4 Meanwhile, in small bowl, mix remaining ingredients. Spoon slightly less than 1 tablespoon tomato mixture on each crostini. Serve immediately.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Crostini
Calories
70
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
10mg
0%
Total Carbohydrate
6g
2%
(
Dietary Fiber
0g
0%
,
Sugars
1g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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