Fresh Herb-Tomato Crostini

4 Reviews
ADD YOUR REVIEW
Prep Time
30 Mins
Bake Time
10 Mins
Yield
Makes about 20 appetizer servings
By Anita Embry, Vincent, Alabama
May 2009
RECIPE BY Southern Living

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

Nutritional Information

  • Calories 82
  • Fat 5.1g
  • Satfat 1g
  • Monofat 3.4g
  • Polyfat 0.6g
  • Protein 1.6g
  • Carbohydrate 7.4g
  • Fiber 0.6g
  • Cholesterol 2.2mg
  • Iron 0.6mg
  • Sodium 116mg
  • Calcium 28mg

How to Make It

Step 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.

Step 2

Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.

Step 3

Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.

Step 4

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

Step 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 (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.

Step 6

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

Step 7

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.

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Ratings & Reviews

LaurBgood's Review

LaurBgood
June 16, 2013
N/A

mspryer's Review

mspryer
March 30, 2010
I have made this 4 or 5 times and everyone LOVES this recipe. I didn't add the mint (not a personal favorite of mine) ....but I'm sure it's as good with as is is without. You can make it way ahead of time, so it's great for parties and gatherings. Also...it looks beautiful, just like the picture. Everyone is always impressed!

Cindys3's Review

laralouise1
June 13, 2009
Great summer appetizer. I used pre-diced tomatoes and onions from the grocery store. I followed the recipe exactly. Wow! Great flavor. I would only say it was a little runny. I served as a dip with a slotted spoon so the bread would not get soggy. I made it two times this weekend for relaxing with friends on the deck.

laralouise1's Review

Cindys3
May 27, 2009
Delicious! Must try for the summer - refreshing and satisfying! Actually served it as a side dish with a tenderloin - don't deny yourself this one!
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