Tomato, Fresh Herbs and Feta Crostini for Mother’s Day

Since Mother’s Day is this weekend, I thought I would share a super easy recipe from my new cookbook, “400 Best Sandwiches: From Burgers & Classics to Wraps & Condiments”. These Tomato, Fresh Herbs and Feta Crostini would be considered an open-face sandwich and a simple spring appetizer that is pretty, fresh and versatile with a brunch, lunch or dinner menu. I am making this recipe today along with 4 other recipes on Nashville’s Newschannel 5 “Talk of the Town”. My television segment will air at 11 a.m. central as well as on Comcast channel 50 at 12 p.m., 4 p.m. on Friday and 9 a.m. on Monday. I hope everyone has a great weekend and Mother’s day celebration.

Tomato, Fresh Herbs and Feta Crostini

Cook Time:

5 minutes

Prep Times:

15 minutes


8 to 10 servings


1/2 cup crumbled feta cheese with tomato and basil
2 tablespoons chopped fresh basil
2 tablespoons Italian flat-leaf parsley
1/2 cup olive oil
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
8 to 10 baguette slices (about 1/2-inch-thick)
5 plum (Roma) tomatoes, thinly sliced


1. Preheat oven to 350F.

2. In a small bowl, combine feta, basil and parsley. Set aside.

3. In a separate bowl, stir together olive oil, garlic and pepper. Brush oil mixture evenly over each bread slice. Place on a large baking sheet. Bake in preheated oven 5 minutes or until lightly toasted. Remove from oven and top with tomatoes slices. Spoon basil mixture on top of tomato slice and serve immediately.

12 thoughts on “Tomato, Fresh Herbs and Feta Crostini for Mother’s Day”

  1. I bet “Talk of the Town” will be so fun with you sharing these recipes. Happy Mother’s Day friend. Have a great one with your sweet family 🙂

  2. I’m with Brian. Give me a plate of these and a bottle of wine and I’m in heaven. I looked for you on the news site but I didn’t see you. Is there a video of you making your recipes? I would love to see it.
    Hope your Mother’s Day was the best!

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