Kalamata Olive and Feta Crostini with Lemon Zest
These bite-sized crostini are a delightful Greek-inspired snack, combining the briny punch of Kalamata olives with the creamy tang of feta cheese. A hint of fresh lemon zest brightens the flavors, making them perfect for any gathering.
Prep Time
25 min
Difficulty
Medium
Servings
12
Calories
120 kcal
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice baguette into 1/2-inch thick rounds.
~5 min - 3
Place baguette slices on a baking sheet and brush lightly with olive oil. Bake for 8-10 minutes, or until lightly golden and crisp. Remove from oven and rub each slice with the cut side of the garlic clove while still warm.
~10 min - 4
In a food processor, combine pitted Kalamata olives, crumbled feta cheese, 2 tablespoons of olive oil, lemon zest, oregano, and black pepper. Pulse until a chunky paste forms. Avoid over-processing into a smooth puree.
~3 min - 5
Spoon a generous amount of the olive and feta mixture onto each toasted baguette slice.
~2 min - 6
Drizzle with the remaining 1 tablespoon of olive oil just before serving.
Tips
- For a smoother texture, you can process the olive and feta mixture a bit longer. For an even more robust flavor, marinate the olives in olive oil and herbs for a few hours before making the spread.
- These crostini are best served immediately after assembly to ensure the baguette remains crisp. They can be stored at room temperature for a few hours, but the olive and feta mixture is best made closer to serving time.
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