this past school year has involved a lot of indulgence, whether it be food or adventure wise. having a car made it easier to actualize my desires, though i'm also certain most of these things would have happened regardless. and while i had tons of fun, there were times that the fun started to lose significance. i went to disney three times in a quarter, and it was fun, but that sense of magic and wonder was missing. i was hanging out with some friends once, and felt almost resentful. we'd be seeing each other soon enough, so why did we have to see each other right then considering how much stuff i had to get done?
life is always a balancing act, and i'm trying to make sure i get my work done, and throw in bits (not truckloads) of fun. hence, this roasted tomato crostini with feta dijon spread.
roasting the tomatoes takes some time, but there's a great payout. there's greek yogurt in the feta dijon spread for work, and baguette for the fun side of things. the chewy/crunchy bread plays off of the juiciness of the roasted tomato and the creamy, salty spread and crunchy, fresh green onion.
if you're in the mood for more apps, then maybe this herbed feta and mushroom confit crostini or garlicky yogurt dip with toasted almonds and herb jam will suit your fancy!
- 8 medium tomatoes quartered
- 16 1/2" thick slices from 1 baguette
- 3/4 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1/4 cup grated parmesan cheese
- 1/4 cup crumbled feta
- 4 green onions minced
Spread the tomatoes on a greased cookie sheet (make sure it's rimmed to keep all the tomato juices in the pan and not on your oven floor) or roasting pan. Drizzle with oil and sprinkle with salt. Roast at 450F for 20-25 minutes, or until the tomatoes are shrunken and shriveled slightly.
Toast the bread until slightly golden and crispy, but not hard. You can do this in the oven for a few minutes, or stove-top, or in a toaster/toaster oven.
In a medium bowl, mix the yogurt, mustard and cheeses until combined.
Assemble the crostini by spreading a layer of the feta Dijon spread onto the bread, adding 1-2 pieces of tomato on top, and sprinkling them with the green onions.