Feta-and-Olive Crostini

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Feta-and-Olive Crostini

 

24 baguette slices, cut diagonally 1/2 inch thick

2 tablespoons extra-virgin olive oil

1 small red pepper, roasted and diced

1 garlic clove, minced

2 teaspoons lemon juice

1 cup imported black olives, such as nicoise or kalamata, pitted and chopped

2 tablespoons chopped fresh flat-leaf parsley

1 1/2 tablespoons chopped fresh mint

4 ounces feta cheese

 

Preheat the oven to 400 degrees.

Lightly brush both sides of the baguette slices with olive oil. Place the slices

in a single layer on a baking sheet and bake, turning occasionally until golden,

7 to 10 minutes.

In a bowl, mix together the red pepper, garlic, lemon juice, olives, parsley and

mint. Crumble the feta on top and mix gently just until combined.

Top each slice of bread with a tablespoon of the feta mixture and serve

immediately. Yields 8 servings.

 

 

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