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CROSTINI WITH FETA AND ARUGULA
For Crostini: Slice a one day old sweet French baguette into thin diagonal slices. Brush both sides liberally with olive oil and sprinkle with salt and pepper. Bake in pre-heated 375 degree oven 10 - 15 minutes, turning as needed to get nice, even browning. Remove and cool on racks. These can be made ahead and even frozen, but be sure they are totally cool before packing them in an air-tight bag. (A sourdough baguette can be substituted, but we have found the sweet ones to be superior for tender crostini.) To Assemble: Slice French Feta cheese into thin pieces about the same size as crostini. On a plate or wax paper, drizzle them with good olive oil and sprinkle with lemon zest, salt and freshly ground pepper. Place the cheese slices on top of the crostini and top with an arugula leaf. Arrange on your favorite platter (from The Clay Corner, of course!) and set out for your guests.
Bon Apetito!
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