Sun-Dried Tomato Crostini
Sun-Dried Tomato Crostini is an easy, elegant appetizer made with a creamy feta–cream cheese spread and tangy sun-dried tomatoes.
Ingredients
- 5 ounces french baguette, sliced
- ¼ cup garlic olive oil
- 8 ounces cream cheese, softened
- 1 cup feta cheese crumbles
- 1 teaspoon dried basil
- ½ cup sun-dried tomatoes, drained
- ⅓ cup green onions, sliced
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Lay the baguette slices out in one layer.
- Brush both sides of the baguette slices with the garlic olive oil, leaving some oil left. Place in the oven for 6-8 minutes or until they are golden on top.
- Meanwhile, beat together cream cheese, feta crumbles and basil on medium speed until it is mostly smooth, there will still be lumps from the feta crumbles.
- Remove baguettes from the oven and allow to cool to room temperature.
- When cooled, spread the cream cheese mixture onto the slices. Then add sun-dried tomatoes and scallions on top. Drizzle the leftover olive oil over the tops. Serve immediately or refrigerate.
Nutrition
Notes
- Crisp crostini base: Slice the baguette evenly so every piece toasts at the same rate.
- Brush both sides: A light coat of garlic olive oil helps the bread turn golden and prevents sogginess.
- Cool before topping: Let the toasted baguette cool completely so the cheese mixture stays in place.
- Softened cream cheese: Ensure the cream cheese is fully softened for a smooth, spreadable mixture.
- Drain well: Blot sun-dried tomatoes to remove excess oil so the crostini stay crisp.
- Assemble last minute: For the best texture, wait to add toppings until right before serving.
- Flavor boosts: Add crushed red pepper, balsamic glaze, or fresh basil for extra depth.
- Make-ahead: Toast the bread and mix the topping up to a day in advance; store separately and assemble before serving.
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