Prep: 11 minutes. A 10-ounce package of personal size Italian bread shells contains 2 shells.
1/4 cup reduced-fat tub-style cream cheese
3 tablespoons reduced-fat sour cream
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (10-ounce) package personal size Italian bread shells (such as Boboli)
1/2 cup fresh basil leaves
7 ounces plum tomatoes, sliced lengthwise
10 kalamata olives, pitted and chopped
1/4 cup (1 1/2-ounces) sun-dried tomato and basil feta cheese, crumbled
How to Make It
Combine cream cheese and next 4 ingredients in a small bowl; stir until smooth.
Spread half of cream cheese mixture onto top of each bread shell. Sprinkle 1/4 cup fresh basil leaves on each shell; top each with half of sliced tomatoes, olives, and feta cheese. Cut each bread shell into 4 wedges.