Tuesday, September 15, 2015

Greek Inspired Tomato, Onion & Mint Crostini

Years ago I went to a friend’s backyard party and our host served a yummy Italian-style crostini appetizer. I loved them so much I went home and made them for myself, adding ingredients that I thought sounded good. I’ve served these little crostini gems for years, along with my homemade pizzas on family pizza night. When presented with a bottle of Honey Ridge Farms Balsamic Honey Vinegar, the first thing I thought was to prepare a Greek inspired tomato and onion crostini. Turns out it worked like a charm. I substituted mint for basil and topped each crostini with feta cheese instead of Parmesan and it was delicious! The honey fragrance in the vinegar pairs very well with all of the ingredients, but especially well with the mint and feta cheese.

Greek Inspired Tomato, Onion & Mint Crostini
by Maryjo

2 ripe tomatoes, seeded and diced (1 cup)
1/4 small red onion, diced (1/2 cup)
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
2 Tablespoons olive oil
1/4 teaspoon salt
Pepper to taste
1 Tablespoon mint, cut chiffonade
1 loaf country Italian style artisan bread
1 whole clove of garlic
Crumbled feta cheese

Add tomatoes, onions, Honey Ridge Farms Balsamic Honey Vinegar, olive oil, salt and pepper to a bowl. Mix the ingredients well. If you are serving the crostini later in the day, cover the bowl and store in the refrigerator until you are ready to serve. When ready to serve, cut the mint into thin strips and add to the tomato and onion mixture.

Then slice the bread into 1/2-inch thick round disks. Toast them on the grill or toaster oven until crispy and golden. Rub one side of each toasted round of bread with the garlic clove to release some of the garlic flavor onto the bread. Top each toast with 1 to 1/2 Tablespoons of the tomato mixture and then 1/2 teaspoon of crumbled feta cheese. Serve immediately. This recipe will make approximately 10 crostini appetizers.

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