Crostini with Feta and Slow-Roasted Tomatoes
These make a great starter or party nibble and their festive colours make them perfect for Christmas celebrations. If you're putting together a menu around this recipe see my Summer Christmas Menu for inspiration.
Annabel Langbein Media
- Prep time:
- 3 mins
- Cook time:
- 15-20 mins
- Makes:
- About 30
- 1 baguette or rustic country loaf
- extra virgin olive oil
- creamy feta
- a little rocket
- 1 recipe Slow-Roasted Tomatoes
Preheat oven to 180°C. Slice the baguette on an angle into 1cm thick slices. Spread bread slices out on a baking tray and brush with olive oil. Bake until golden and crisp (about 20 minutes). Cool and store in an airtight container. They will keep for about a week and can be re-crisped in a hot oven for 5 minutes.
To serve, top each crouton with a smear of creamy feta, a rocket leaf and a slow-roasted cherry tomato.
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