Crostini: Tomato and Feta Crostini

Posted by Sue Freeman

Tomato-and-Feta Crostini 

  1 cup sun-dried tomatoes-(1-3/4 ounces) packed without oil 
  1 teaspoon dried whole rosemary - crushed 
  1 tablespoon olive oil 
  24 slices French bread baguette - (1/2-inch-thick) 
  1/2 teaspoon onion powder 
  1/2 cup crumbled feta cheese 
  1 tablespoon chopped fresh parsley 

Preheat oven to 350.

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 for 5 minutes. Sprinkle with parsley. 

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

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