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Feta and Pesto Olive Crostini Appetizers

Michelle J
4.34 from 12 votes
Print Recipe Pin Recipe
Course Appetizer
Servings 16

Ingredients
  

  • 1 can 8 oz Pillsbury Crescent Rolls
  • 1 tablespoon olive oil for coating top
  • 1/4 cup sliced Lindsay ripe olives
  • 1/4 cup chopped Lindsay Roasted Red Peppers
  • 1/4 cup crumbled fat free feta cheese
  • 1 cup fresh Pesto
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat oven to 375°F. Spray large cookie sheets with cooking spray. Open can of dough leaving it unrolled. Using a sharp serrated knife, cut dough into 16 slices. Flatten to 2-inch circles.
  • Brush tops of dough circles with olive oil. Place on cookie sheet.
  • Bake 9 to 12 minutes until golden brown.
  • Meanwhile, in small bowl, combine olives, peppers, feta, 1 teaspoon olive oil, salt and pepper. Toss gently.
  • Spread 1 tablespoon of Pesto on each crostini top.
  • Top crostini with about 1 tablespoon of feta and olive mixture on each crostini. Serve immediately.