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Michelle J

Feta and Pesto Olive Crostini Appetizers

4.34 from 12 votes
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Servings: 16
Course: Appetizer
Ingredients Method

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

Method
 

  1. 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.
  2. Brush tops of dough circles with olive oil. Place on cookie sheet.
  3. Bake 9 to 12 minutes until golden brown.
  4. Meanwhile, in small bowl, combine olives, peppers, feta, 1 teaspoon olive oil, salt and pepper. Toss gently.
  5. Spread 1 tablespoon of Pesto on each crostini top.
  6. Top crostini with about 1 tablespoon of feta and olive mixture on each crostini. Serve immediately.