Free Recipe Tomato-And-Feta Crostini
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Tomato-And-Feta Crostini Recipe
1 c Sun-dried tomatoes; (1-3/4
-ounces) packed without oil
1 ts Dried whole rosemary;
-crushed
1 tb Olive oil
24 sl French bread baguette;
-1/2-inch-thick
1/2 ts Onion powder
1/2 c Crumbled Feta cheese
1 tb Chopped fresh parsley
Tomato-And-Feta Crostini Preparation
Date: Thu, 14 Mar 96 08:54:04 EST From: Shari L. Clayton <Shari_L._Clayton@dsmllp.com> Recipe By: Cooking Light YEAR: 1994 ISSUE: Jul/Aug PAGE: 108 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 at 350 degrees for 5 minutes. Sprinkle with parsley. Serve immediately. Yield: 2 dozen appetizers (serving size: 1 appetizer). MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 24
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