Sunday, August 18, 2013

Fresh Herb and Tomato Crostini






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

Preparation

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.Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.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.

Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.

Read more: http://www.myrecipes.com/recipe/fresh-herb-tomato-crostini-10000001892025/