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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
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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