| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
La, Times |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Parsley leaves |
| 1/4 |
c |
Thickly sliced green onions |
| 1 |
ts |
Dried basil |
| 1/8 |
ts |
Salt |
|
|
Freshly ground pepper |
| 3 |
tb |
Butter; softened |
| 3 |
tb |
Olive oil |
| 12 |
sl |
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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