Tomato, Italian Parsley, Lemon & Feta Crostini
I make a lot of “no knead bread.” This does not make me a baker, this makes me someone who knows the easiest bread recipe, dare I say, in the history of the world. It is a rare instance that we have any leftover from the day it is baked; when we do I make crostini. (My mouth just watered a bit). You can top crostini with just about anything you taste buds will signal your brain to conjure up. For practicality sake I use whatever I can scrounge up in the veg drawer. Today I made mine with tomatoes, flat leaf parsley, and feta. I dressed it up with a splash of fresh lemon juice and olive oil. Tomatoes in winter can be tricky, not to mention costly. I spare no expense and use Campari tomatotes, winters best. These made for a delicious crostini but try other ingredients like avocado, red onion, cilantro and lime for example.
If you are not the type to make your own bread just get a nice crusty baguette or a ciabatta.
INGREDIENTS
4-5 Campari Tomatoes diced
1/4 cup chopped Italian Flat leaf Parsley
1/4 (or more) Crumbled Feta
juice of 1/2 of Lemon
2 TBS EV Olive Oil (plus more for brushing bread)
dash of kosher salt and fresh ground pepper to taste
6 to 8 half slices of your best crusty bread, sliced to 1/2 thickness
Preheat your oven to 375*. Mix the first 6 ingredients together in a small bowl and set a side. On a cookie sheet lay out your bread and brush evenly with some olive oil and sprinkle with kosher salt and freshly ground pepper. Place the cookie sheet into the oven for 10-12 minutes or until nicely toasted and golden brown. Top with the tomato mixture and eat them all because you will not be able to stop at just one.
Makes 6
for the bread this is the recipe I use. http://steamykitchen.com/168-no-knead-bread-revisited.html
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