Feta and Lemon Crostini
Inspired by Sweet Paul's Feta & Lemon Dip
Servings: 12 Crostini
Ingredients
- 12 slices baguette 1/2-inch thick
- 1 clove garlic peeled
- 7 ounces feta cheese crumbled
- 1/2 lemon juice and zest (if desired, reserve some of the zest for sprinkling over the crostini at the end)
- 1/4 cup extra-virgin olive oil plus more for serving and drizzling crostini before baking
- crushed red pepper flakes
Instructions
- Preheat oven to 375°F.
- Arrange bread slices on baking sheet in a single layer. Drizzle each slice with a teaspoon or so of olive oil. Bake 8-10 minutes until golden brown. Remove from oven to cool.
- Meanwhile, with your food processor running, drop garlic clove down chute to mince. Scrape down sides of food processor bowl. Add next 3 ingredients (feta through olive oil) and pulse until smooth and combined - the texture here is up to you. Pulse fewer times if you want to have larger chunks of feta, more times if you want a smoother consistency.
- When bread slices have cooled, spread a generous amount of feta and lemon spread on each one and place on a serving platter. Drizzle crostini with olive oil and sprinkle with crushed red pepper flakes and reserved lemon zest. Serve.
Nutrition
Calories: 172kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 381mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 1mg
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