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
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.