Weekend Appetizer: Fresh Herb and Tomato Crostini
May 27, 2010
Since it’s Memorial Day next week, I thought I would feature a really simple appetizer that looks and tastes like summer. You can’t go wrong using fresh garlic, basil, parsley and tomatoes. These Fresh Herb and Tomato Crostini start off your dinner or party right and are versatile to accompany any menu.
Fresh Herb and Tomato Crostini
Prep:
20 minutes
Cook:
4 minutes
Yield:
12 servings
Ingredients
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
Preparation
1. Preheat oven to 350F.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
No Responses to “Weekend Appetizer: Fresh Herb and Tomato Crostini”