Tomato-and-feta crostini

Yield: 24 Servings

Measure Ingredient
1 cup Sun-dried tomatoes; (1-3/4 ounces) packed without oil
1 teaspoon Dried whole rosemary; crushed
1 tablespoon Olive oil
24 slices French bread baguette; 1/2-inch-thick
½ teaspoon Onion powder
½ cup Crumbled Feta cheese
1 tablespoon Chopped fresh parsley

Date: Thu, 14 Mar 96 08:54:04 EST From: "Shari L. Clayton" <Shari_L._Clayton@...> Recipe By: Cooking Light YEAR: 1994 ISSUE: Jul/Aug PAGE: 108 Place tomatoes and rosemary in a 1-quart casserole; add water to cover.

Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well.

Position knife blade in food processor bowl; add tomatoes and rosemary, and process 10 seconds or until chunky. Brush oil evenly on bread slices; sprinkle with onion powder. Spread tomato mixture evenly over bread slices; top each slice with about 1 teaspoon feta cheese. Place on a baking sheet; bake at 350 degrees for 5 minutes. Sprinkle with parsley. Serve immediately. Yield: 2 dozen appetizers (serving size: 1 appetizer).

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