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.
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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