| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
La, Times |
6 |
Servings |
INGREDIENTS
| 1 |
t |
Minced garlic |
| 1/2 |
c |
Parsley leaves |
| 1/4 |
c |
Thickly sliced green onions |
| 1 |
t |
Dried basil |
| 1/8 |
t |
Salt |
|
|
Freshly ground pepper |
| 3 |
T |
Butter, softened |
| 3 |
T |
Olive oil |
| 12 |
|
Crusty bread -, 1/2" thick |
| 1/3 |
c |
Finely crumbled feta cheese |
INSTRUCTIONS
Process garlic, parsley, green onions, basil, salt and pepper in
mini-food processor until minced or puree with mortar and pestle. Add
butter and oil. Process until mixed or stir in vigorously if doing by
hand. Spread 1 side of bread slices with garlic-herb mixture. Place
bread in single layer on baking sheets. Sprinkle with feta cheese,
dividing evenly. Gently compress cheese onto bread with your hands.
Bake on center rack of oven at 350 degrees until cheese is lightly
browned, 15 to 18 minutes. Serve hot. (Note: The spread can be made 3
days ahead and refrigerated or frozen up to 1 month.) Let it soften
before using. Yields 6 servings. Each serving: 328 calories; 509 mg
sodium; 22 mg cholesterol; 16 grams fat; 40 grams carbohydrates; 7
grams protein; 0.23 gram fiber Recipe Source: Los Angeles Times -
01-06-1999 Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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