Olive and Feta Crostini

Instructions

1. Prepare the bread
   Preheat the oven to 375°F (190°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush both sides lightly with olive oil.
2. Toast the crostini
   Bake the bread slices for 7-10 minutes, flipping halfway through, until they are golden and crisp around the edges but still slightly soft in the center. Remove from oven and while still warm, rub one side of each toast with the whole garlic clove.
3. Make the olive mixture
   In a medium bowl, combine the chopped Kalamata olives, green olives, minced garlic, 3 tablespoons olive oil, lemon juice, thyme leaves, lemon zest, and red pepper flakes if using. Season with a small pinch of salt (olives are already salty) and freshly ground black pepper. Mix well and let sit for 5 minutes to allow flavors to meld.
4. Prepare the feta
   In a separate small bowl, mash the crumbled feta with 1 tablespoon of olive oil until it becomes slightly creamy but still has some texture. Season with a small amount of black pepper.
5. Assemble the crostini
   Spread a layer of the whipped feta on each toast, then top with a spoonful of the olive mixture. Arrange on a serving platter.
6. Garnish and serve
   Drizzle the assembled crostini with a little extra olive oil, sprinkle with additional fresh thyme leaves, and serve immediately while the toasts are still crisp.