Tomato and Feta Cheese Crostini
Makes 24 servings
24 slices french bread baguette, sliced 1/2" thick
1 tablespoon fresh Italian parsley, chopped
1 teaspoon dried rosemary, crushed
1/2 cup feta cheese, crumbled
1 tablespoon olive oil
1/2 teaspoon onion powder
1 cup sun-dried tomatoes, not packed in oil
Place tomatoes and rosemary in a 1-quart casserole; add water to cover. Cover with casserole lid, and microwave at HIGH for 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well.
In a food processor bowl with the knife blade in position, add tomatoes and rosemary, and process for about 10 seconds or until chunky.
Brush oil evenly on bread slices using a pastry brush and 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.
Nutritional info Per Serving:
Calories 91; Fat 2g; Dietary Fiber 0g
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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