Rating: 5 stars
4 Ratings
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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.

Anita Embry, Vincent, Alabama
Recipe by Southern Living May 2009


Recipe Summary test

30 mins
10 mins
40 mins
Makes about 20 appetizer servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

82 calories; fat 5.1g; saturated fat 1g; mono fat 3.4g; poly fat 0.6g; protein 1.6g; carbohydrates 7.4g; fiber 0.6g; cholesterol 2.2mg; iron 0.6mg; sodium 116mg; calcium 28mg.