I have a little crush. (No, I’m not talking about Matt although that’s true all the time, and no, I’m not talking about Justin Bieber either even though my daughter could dance to “Baby” for twelve hours straight.)
All summer long, I’ve been obsessed with feta cheese… feta on salads, feta on flank steak, feta in dips, feta with my fingers. (Oh snap, I was going to keep that quiet!) So much that I’m considering curating a board on Pinterest with recipes that feed my fetish with feta! In case you share this fetish with me, this recipe is sooooo easy you could make it (and eat it) in your sleep.
Feta Pesto Crostinis
Recipe from Liz Stone
4 ounces pesto
6 ounces feta
3 Roma tomatoes
1 tablespoon minced garlic
whole grain baguette (the long one, not the short)
Slice the baguette into 1/2 inch slices and spread onto a baking stone. Baste the top of each slice with olive oil and bake at 350 degrees for about 5 minutes. Remove and spread a thin (or thick!) layer of pesto on top of each slice. Chop the tomatoes into small pieces and combine with the minced garlic. Spoon a small amount of the tomatoes and garlic on top of each slice. Sprinkle feta cheese on top. Bake at 350 degrees for another 5-7 minutes until the toppings are hot.
Try not to eat two dozen at a time, but good luck! I can’t do it!