- about 30-35 cherry tomatoes (preferably various colors)
- 4 green onions, chopped (white and green parts)
- juice of 1/2 lemon
- 1 Tbs extra virgin olive oil
- 12 basil leaves
- salt and freshly ground black pepper
- several 1/4" slices day old crusty bread (french, sourdough, etc)
- 1-2 garlic cloves, peeled
- olive oil for drizzling
- Feta cheese, crumbled
Quarter the tomatoes and place them (and all the juice) into a medium size serving bowl. Stack the basil leaves, roll up tightly, and run a sharp knife through the roll to create thin ribbons.
Add the green onions, lemon juice and olive oil to the bowl of tomatoes. Sprinkle with salt and freshly ground black pepper. Gently toss the mixture and set aside.
Prepare your toasts: Broil each side of the breads until nicely brown. Rub one side of each with a garlic clove, just to get that yummy fragrance onto the toasts. Drizzle each toast lightly with olive oil.
Pile the tomato salad onto each toast and top with crumbled feta cheese.
Original Cherry Tomato and Feta Crostini Blog Post
