Sun-dried Tomato and Kalamata Olive Bruschetta


1 loaf French bread
4 oz. Crumbled Feta cheese
4 oz. Light cream cheese softened
3 garlic cloves
4 oz. Kalamata olives coarsely chopped
1- 7 ounce jar julienne sun dried tomatoes, chopped
10 basil leaves chopped


1. Preheat the oven to 400.

2. Slice the bread into ½ inch slices and toast in oven until lightly browned (about 9 minutes). Rub the bread with one of the garlic cloves after you remove it from the oven. Can be made two days ahead, put in air tight container once it has cooled.

3. Combine Feta and cream cheese until smooth.

4. Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.

5. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade.