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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 Crostini with Feta and Slow-Roasted Tomatoes Recipe
Annabel Langbein Media
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Crostini with Feta and Slow-Roasted Tomatoes
1 baguette or rustic country loaf extra virgin olive oil creamy feta a little rocket 1 recipe Slow-Roasted Tomatoes

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/crostini--croutons/224
EMAIL PRINT
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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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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