Sundried Tomato Caprese Crostini

  • About 18-inch baguette

  • 12 to 18 sundried tomatoes, julienned 

  • Bunch fresh basil, chiffonade

  • 8 oz. feta, crumbled

  • Balsamic glaze to taste

  • Extra virgin olive oil to taste.

Pre-heat oven to 350 degrees.

Slice baguette into ½ inch pieces on the bias.  Place on baking sheet, drizzle with olive oil, and toast on one side in oven for about 10 minutes.  

Remove from oven and with bread still on baking sheet, gently place about one julienned sundried tomato on each piece.  Cover with about a tsp. of crumbled feta.  Return to oven for about 5 minutes.

Remove from oven and place on serving tray.  Drizzle balsamic glaze and top with chiffonade of basil.  

Serves 12-18, depending on size of baguette

Adapted from Pasticcio di Granito

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