Tomato and Feta Crostini

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Timer: 10 min (fixed)

   Cookware: oven — 220°C

2. Step 2

   While the oven preheats, dice the ripe tomato on the cutting board with the chef's knife and place it in the mixing bowl.

   Parallel with step: 1

   Ingredients used: 200.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Crumble the feta into the mixing bowl with the diced tomato and gently combine.

   Ingredients used: 80.0 gr Feta

   Cookware: mixing bowl

4. Step 4

   Arrange the 8 sliced baguette pieces in a single layer on the baking sheet, brush them with 10.0 ml of olive oil, and toast at 220°C for 8 minutes until crisp and lightly golden.

   Ingredients used: 100.0 gr Baguette, 10.0 ml Olive Oil

   Cookware: baking sheet — single layer, oven — 220°C

5. Step 5

   Top each toasted baguette piece with the tomato and feta mixture, then drizzle the remaining 5.0 ml of olive oil over the crostini.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: baking sheet, mixing bowl