Tomato And-Feta Crostini -

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Tomato And-Feta Crostini

1 c Sun-dried tomatoes; (1-3/4 ounces) packed without oil
1 ts Dried whole rosemary; crushed
1 tb Olive oil
24 sl French bread baguette; 1/2-inch-thick
1/2 ts Onion powder
1/2 c Crumbled Feta cheese
1 tb Chopped fresh parsley

Place tomatoes and rosemary in a 1-quart casserole; add water to cover. Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well.

Position knife blade in food processor bowl; add tomatoes and rosemary, and process 10 seconds or until chunky. Brush oil evenly on bread slices; sprinkle with onion powder. Spread tomato mixture evenly over bread slices; top each slice with about 1 teaspoon feta cheese. Place on a baking sheet; bake at 350 degrees for 5 minutes. Sprinkle with parsley. Serve immediately. Yield: 2 dozen appetizers (serving size: 1 appetizer).

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