Pistachio-Wisconsin Peppercorn Feta Crostini
- 1 cup (6 ounces) crumbled feta cheese with peppercorns (or 1 cup regular feta cheese mixed with 1 teaspoon cracked peppercorns)
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup chopped pistachios
- 1 loaf French bread (12 inches long), cut in ½-inch slices
- ⅓ cup extra-virgin olive oil
Instructions:
This combination of Wisconsin Feta & Wisconsin Cream Cheese fused together with pistachios creates a divine spread for toast.
- Preheat the broiler.
- Combine the cheeses and nuts; mix well. Set aside.
- Brush both sides of the bread slices with olive oil, and place the bread on the broiling rack. Broil the bread at least 4 inches below the heating element, until lightly browned on both sides, turning once. Spread each slice with the cheese mixture.