We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    1
  • WhatsApp
  • Print
    4

Feta and Tomato Crostini

  • Prep 20 min
  • Total 30 min
  • Ingredients 10
  • Servings 16

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
2012 © and ®/™ of General Mills

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.

 

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.

Rate and Comment