Open-Faced Mediterranean Sandwiches |
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Prep Time: 11 Minutes Cook Time: 0 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Prep: 11 minutes. A 10-ounce package of personal size Italian bread shells contains 2 shells. Ingredients:
1/4 cup reduced-fat tub-style cream cheese |
3 tablespoons reduced-fat sour cream |
1 garlic clove, minced |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 (10-ounce) package personal size italian bread shells (such as boboli) |
1/2 cup fresh basil leaves |
7 ounces plum tomatoes, sliced lengthwise |
10 kalamata olives, pitted and chopped |
1/4 cup (1 1/2-ounces) sun-dried tomato and basil feta cheese, crumbled |
Directions:
1. Combine cream cheese and next 4 ingredients in a small bowl; stir until smooth.
2. Spread half of cream cheese mixture onto top of each bread shell. Sprinkle 1/4 cup fresh basil leaves on each shell; top each with half of sliced tomatoes, olives, and feta cheese. Cut each bread shell into 4 wedges.
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