Tomato-And-Feta Crostini

Recipe Ingredients

1 cup	62g / 2.2oz	Sun-dried tomatoes - (1-3/4 ounces)
		Packed without oil
1 teaspoon	5ml	Dried whole rosemary - crushed
1 tablespoon	15ml	Olive oil
24		French bread baguette - (1/2-inch-thick)
1/2 teaspoon	2.5ml	Onion powder
1/2 cup	73g / 2.6oz	Crumbled feta cheese
1 tablespoon	15ml	Chopped fresh parsley

Recipe Instructions

Place tomatoes and rosemary in a 1-quart casserole; add water to cover. Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well.

Position knife blade in food processor bowl; add tomatoes and rosemary, and process 10 seconds or until chunky. Brush oil evenly on bread slices; sprinkle with onion powder.

Spread tomato mixture evenly over bread slices; top each slice with about 1 teaspoon feta cheese. Place on a baking sheet; bake at 350F for 5 minutes. Sprinkle with parsley.

Yield: 2 dozen appetizers (serving size: 1 appetizer).

Source:
Cooking Light, Jul/Aug 1994, page 108

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