Crostini with Tomato-Basil Topping

This recipe comes to us from the Florida Fresh Tomato Committee. Follow this link to learn more about fresh tomatoes and more great recipes!

1 loaf (about 9 ounces) French or Italian bread (about 20 inches long) 1-1/4 C feta cheese, finely crumbled (about 6 oz.) 1 large, fully ripened, fresh Florida tomato, seeded and chopped (about 1-1/4 C) 1/4 C pitted and chopped black olives (preferably imported) 1/4 C chopped basil leaves or 1 T dried basil 2T balsamic vinaigrette 1 tsp. garlic, finely chopped

Makes about 20 Crostini Preheat oven to 450°F. Slice bread on the diagonal in 1-inch slices and place on a shallow baking pan in a single layer. Bake until toasted, about 2 minutes on each side. Remove from oven and press about 1 tablespoon feta cheese on each slice. In a bowl, combine tomato, olives, basil, balsamic vinaigrette and garlic until blended. Top bread slices with tomato mixture, dividing evenly. If desired, garnish each slice with a peeled, cooked small shrimp or a sliver of prosciutto. Serve immediately. Per piece: 72 calories 2 g protein 3 g fat 10 g carbohydrate