Tomato-and-Feta Crostini
Vicky & Carol Garcia
Simple...great for a cocktail party! Always celebrate what you DO have!
ingredients
- 1 cup (1 1/4 ounces) sun-dried tomatoes, packed without oil
- 1 tsp. dried whole rosemary crushed
- 1 tbs. Olive oil
- 24(1/2 inch thick) slices French bread baguette
- 1/2 tsp. Onion powder
- 1/2 cup crumbled feta cheese
- 1 tbs. Chopped fresh parsley
directions
- 1
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.
- 2
Position knife blade in food processor bowl; add tomatoes and rosemary and process 1 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.
Source: Vicky Garcia
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