Fresh Herb-Tomato Crostini |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Prepare tomato topping up to two days ahead; cover and store in the refrigerator. Toast bread slices one day ahead; store at room temperature in an airtight container. Ingredients:
1/4 cup olive oil |
2 garlic cloves, pressed |
1 (8.5-oz.) french bread baguette, cut into 1/4-inch-thick slices |
3 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 large tomato, finely chopped |
3/4 cup finely chopped green onions |
1/2 cup chopped fresh parsley |
1 tablespoon chopped fresh mint |
1/3 cup crumbled feta cheese |
Directions:
1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
4. Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
5. Fresh Herb-Tomato Tabbouleh Salad: Omit first 3 ingredients. Decrease feta cheese to 1/4 cup. Prepare tomato mixture as directed in Step 2; drain. Reserve seasoning packet from 1 (5.25-oz.) tabbouleh salad mix for another use. Pour tabbouleh mix into a large bowl; stir in 1 cup boiling water. Cover and chill 30 minutes. Stir in tomato mixture. Cover and chill 1 hour. Top with feta cheese, and season with salt to taste. Makes 6 servings. Prep: 10 min; Chill: 1 hr., 30 min.
6. Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
7. Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.
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