Garlic Feta Toasts With a Warm Olive Spread
- Ready In:
- 25mins
- Ingredients:
- 18
- Yields:
-
24-36 Baguette Slices
- Serves:
- 24-36
ingredients
- 1 baguette (cut into slices)
- 2 tablespoons olive oil
-
Cheese Spread
- 1⁄2 lb feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, diced fine
- 2 tablespoons scallions, diced fine (whites and greens)
- 2 tablespoons fresh basil, diced fine
- 1 teaspoon minced garlic
- pepper
-
Olive Spread
- 2⁄3 cup green olives, diced fine (no filling like cheese or pimentos)
- 2⁄3 cup black olives, diced fine (I love to use a mix of kalamata and black)
- 1⁄4 cup fresh parsley, diced fine
- 1⁄3 cup scallion, diced fine
- 1⁄3 cup onion, diced fine
- 1⁄2 teaspoon minced garlic
- 1⁄8 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 pinch red pepper flakes
directions
- Cheese -- In a small bowl, mix the feta, olive oil, parsley, scallions, basil, garlic and pepper. Use a fork to mix well and then refrigerate.
- Olive Spread -- One again, just mix all the ingredients together.
- Baguettes -- Brush the bread or drizzle with olive oil on both sides and toast under the broiler on the second shelf. Just a minute for the first side until golden brown. Remove and turn over the toast. Toast the other side until golden brown.
- Olives -- Just microwave your olives. They only take 30 seconds to a minute on medium heat to get warm. If they are a bit dry, just add a little more olive oil, but you don't want too much olive oil since it is a topping for the cheese.
- Top -- Spread each piece of the baguette with the cheese and top with the warm olive spread.
- Serve -- Just EAT and ENJOY!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yum! Easy and very good. I served this with a veg and a salad with a bit of tuna. It looks like a lot of ingredients but it comes together quickly and if you just cut up a bunch of parsley and scallions at the same time most everything is done. And I made it even easier on myself by using the food processor. My feta was on the hard side so this option seemed to make sense. I can definitely see doing this as an impressive app for a party. It also might be really good to stir the cheese sauce into freshly cooked pasta and then top with the warm olive stuff. Thanks!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>