Tomato Feta and Basil Crostini
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 8 |
| Serving Size | 2.22 oz |
Ingredients
8.83 oz
baguette
8.83 oz
Tomatoes
5.30 oz
feta cheese
0.71 oz
basil leaves
1.01 fl oz
olive oil
0.07 oz
salt
0.07 oz
pepper
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Slice the baguette into 1/2-inch thick slices.
Step 3
Brush the baguette slices with olive oil and sprinkle with salt and pepper.
Step 4
Bake the baguette slices in the preheated oven for 5 minutes, or until crispy and golden brown.
Step 5
Meanwhile, dice the tomatoes and crumble the feta cheese.
Step 6
Chop the basil leaves.
Step 7
In a bowl, combine the diced tomatoes, crumbled feta cheese, chopped basil leaves, and a drizzle of olive oil. Season with salt and pepper to taste.
Step 8
Top each crostini with the tomato-feta mixture.
Step 9
Serve and enjoy!
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
8 g
(32
kcal)
| Calories | 2.2644 kcal | 0.11% |
| Vitamin A | 0.1332 IU | 0.01% |
| Monounsaturated Fat | 0.0666 g | 0% |
| Saturated Fat | 0.0666 g | 0.06% |
| Fat | 0.1554 g | 0.11% |
| Carbohydrates | 0.1776 g | 0.04% |
| Sodium | 4.995 mg | 1% |
| Fibers | 0.0222 g | 0.06% |
| Sugars | 0.0222 g | 0% |
| Protein | 0.0666 g | 0.08% |
| Vitamin C | 0.0888 mg | 0.1% |
| Calcium | 0.1554 mg | 0.03% |
| Iron | 0.0666 mg | 0.01% |
| Potassium | 2.0868 mg | 0.42% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.3552 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0 mg | 0% |
| Zinc | 0 mg | 0% |
| Selenium | 0.0666 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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