- 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
- calories 82
- fat 5.1 g
- satfat 1 g
- monofat 3.4 g
- polyfat 0.6 g
- protein 1.6 g
- carbohydrate 7.4 g
- fiber 0.6 g
- cholesterol 2.2 mg
- iron 0.6 mg
- sodium 116 mg
- calcium 28 mg
How to Make It
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.
Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
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 (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.
Per serving: Calories 93; Fat 1g (sat 6g, mono 9g, poly 5g); Protein 1g; Carb 7g; Fiber 4g; Chol 6mg; Iron 9mg; Sodium 243mg; Calc 53mg.