Crostini With Mediterranean Fusion Topping
Serves 4 as an appetizer
Crostini can be made in advance. Store the toasted breads in an airtight container at room temperature, or freeze them for later use. To re-crisp, bake for a few minutes at 350F.
Small French or sourdough baguette
Extra virgin olive oil
1 Jar (6.8 oz) Pantala Mediterranean Fusion topping with feta
Chopped basil leaves (optional)
Aged balsamic vinegar (optional)
Preheat the oven to 425F.
Slice the bread about 1/4-inch thick. Generously brush each piece with olive oil, being sure to go all the way to the edges. Place the slices in a single layer on a baking sheet.
Bake for 5 to 7 minutes, or until they are slightly brown on the edges with a tinge of gold in the center. If you are using a dark baking sheet, they will cook more quickly so don’t stray too far from the oven.
Just before serving, top each crostini with about a tablespoon of Pantala Mediterranean Fusion topping. If you like, garnish with chopped basil leaves and a drizzle of balsamic vinegar. Serve at room temperature.