Tomato and Feta Crostini

Instructions

1. Step 1

   Heat the oven to 200°C. Cut the baguette diagonally into 12 even slices.

   Ingredients used: 1.0 piece Baguette

   Cookware: bread knife, cutting board, oven

2. Step 2

   Arrange the slices on the baking sheet and brush them with 2 tbsp (30 ml) olive oil. Bake until crisp and lightly golden, turning once halfway through.

   Timer: 9 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil

   Cookware: baking sheet, oven, pastry brush

3. Step 3

   Rub one side of each warm toast lightly with the garlic clove.

   Ingredients used: 1.0 piece Garlic

4. Step 4

   Combine the tomatoes, feta, basil, balsamic vinegar, remaining 1 tbsp (15 ml) olive oil, salt, and black pepper.

   Ingredients used: 10.0 ml Balsamic Vinegar, 15.0 ml Extra Virgin Olive Oil, 120.0 gr Feta Cheese, 2.0 gr Fine Salt, 10.0 gr Fresh Basil, 1.0 gr Ground Black Pepper, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

5. Step 5

   Spoon the tomato and feta mixture onto the garlic-rubbed toasts and serve promptly.

   Cookware: spoon