PISTACHIO-PEPPERCORN FETA CROSTINI

1 cup feta cheese with peppercorns
1 (8 ounce) container Neufchatel cheese (low fat cream cheese), softened
1/3 cup chopped pistachio nuts
1 loaf French bread, cut into 1/2-inch slices
1/3 cup olive oil

Combine cheeses and nuts. Mix well; set aside.

Brush bread slices with olive oil; grill or toast slices.

Spread each slice with cheese mixture.

Yield: 24 servings
Source: the Wisconsin Milk Marketing Board