Feta and Black Olive Crostini with a Greek Dressing Drizzle and Baby Spinach Leaf
Reminiscent of a Greek Salad! Use canned sliced olives or use deli bar olives and slice your own. The Feta and Black Olive Crostini with a Greek Dressing is the first crostini in the second row in the photo above.
1/2 loaf of Gluten-Free Baguette, sliced into 1/4” to ½” slices at a 45 degree angle (about 8 slices) - Check label for allergens.
2 tablespoons olive oil
2-3 tablespoons Greek Salad Dressing (Check label for allergens)
6-8 small spinach leaves, washed and patted dry
½ cup of crumbled feta cheese
1/8 cup of sliced black olives
Brush the baguette slices with the olive oil. Broil until a golden yellow.
Drizzle the Greek Salad Dressing evenly on each toast. Top each with a spinach leaf, the crumbled feta cheese and black olive slices.
Yields 6-8 crostinis.