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Feta and Tomato Crostini

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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Crostini
Calories
70
Calories from Fat
35
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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