I am posting a review only to respond to what the first person wrote on 11/2/05. And, of course, they were anonymous! First off, your rating is a joke if you are only rating it for specified ingredients. If it calls for fat free And that is not what you like then, by all means, use full fat. Second, fat free cream cheese is obviously not the starring role in this dish. With the sun-dried tomatoes, garlic, feta and olives, it would not even matter. It tones down the other ingredients. Lastly, FRESH olives taste like crap!! They are not marinated in any sort of brine like you would find in a canned olive. And unless you live in a major metropolis, MOST supermarkets DON'T carry them! Please know what you are talking about before you post it!
Toast bread and prepare cheese and tomato mixtures ahead. Assemble just before serving to avoid soggy bread.
Yield: 30 appetizers
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Amount per serving
- Calories: 87
- Fat: 1.9g
- Cholesterol: 4mg
- Sodium: 247mg
- 1/2 (3-ounce) package dried tomatoes
- 1 1/2 cups boiling water
- 1 (16-ounce) baguette, cut into1/2-inch-thick slices
- 2 garlic cloves, divided
- 1/2 (8-ounce) package fat-free cream cheese, softened
- 1 (4-ounce) package crumbled feta cheese
- 1 (2.5-ounce) can sliced ripe olives, drained
- 1/4 cup chopped fresh parsley
- Soak tomatoes in 1 1/2 cups boiling water 30 minutes; drain. Chop tomatoes, and set aside.
- Place bread on a baking sheet.
- Bake at 400° for 10 to 12 minutes or until toasted.
- Cut 1 garlic clove in half. Rub bread slices evenly with cut side of garlic.
- Stir together cream cheese and feta cheese until well blended. Spread about 1 teaspoon cream cheese mixture evenly on each bread slice.
- Mince remaining garlic clove. Stir together minced garlic, tomato, olives, and parsley. Spoon over cream cheese mixture.
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