Roasted Tomato Crostini with Feta Dijon Spread
These roasted tomato crostini with feta Dijon spread are a texture and flavor party, as cliched as it sounds. The juicy roasted tomato goes well with the creamy feta Dijon spread and the crusty bread.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 crostini
Calories 186 kcal
1/2" thick slices
from 1 baguette
grated parmesan cheese
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.