Feta Spinach & Tomato Crostini
Afternoon Snack or Party Hors D’ Oeuvres
By Aaris A. Schroeder
This little snack-a-roo I made on an entire whim. I wasn’t planning it and it may have made its way into existence due to my current state of being: pregnant. This tasty and light feta-spinach-tomato crostini recipe is easy for anyone to make; you don’t need to be a chef. With this in mind, feel free to prepare to impress your friends or just your mouth.
Makes 10 Pieces
Small 2×2 inch bread slices
Olive Oil Drizzle
Unless you bought pre-made ones, you can use french bread, baguette or whole wheat bread like I did (cut three pieces of bread into four pieces), drizzle with a little oil and put on a baking sheet on 420 degrees until lightly toasted (do not over toast them because they have to go back in).
Parmesan Aioli Sauce
½ cup freshly grated parm
½ Lemon (or more for consistancy)
3 tbsp Olive Oil
2 tsp minced garlic
Use a small blender and mix all of these ingredients together and set aside.
Small tomatoes (one to one-and-half inch around)
Apple Cider Vinegar
Salt & Pepper to Taste
Take two separate small bowls, one for 10 ¼-inch thick slices of tomato and one for a nice large handful of spinach. In the tomato bowl, toss together a bit of olive oil, salt, pepper, apple cider vinegar and fresh basil (if you only have dried, please make sure the coloring is still good). In your spinach bowl, toss together with olive oil, lemon and salt/pepper.
Once your toasts are lightly toasted, pull them out and keep them on the baking sheet. Spread your Parm Aioli Sauce on each one to start. Next, layer four baby spinach leaves together, chop off the “limb” part and then lay flat on each toast. Now place one small tomato piece (or enough to cover) on each crostini. Lastly sprinkle a bit of feta and basil atop of each toast.
Bake in the oven for 8-12 minutes or until feta is lightly tanned and tomatoes are soften. Pull out of oven and wait five minutes to cool and serve.