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Tomato Crostini

Jami Nolen

July 11, 2010


Here is a great appetizer with fresh tomatoes. You can make it up to 2 days ahead of time, so it's ideal for entertaining. 



Makes about 20 appetizer servings



  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large tomato, finely chopped
  • 3/4 cup finely chopped green onions
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/3 cup crumbled feta cheese, goat cheese, or Parmesan cheese



  1. Preheat oven to 350. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
  2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
  3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.


Nutrition Information

Calories: 82
Fat: 5.1 g (sat 1 g, mono 3.4 g, poly 0.6 g)
Protein: 1.6 g
Carbohydrate: 7.4 g
Fiber: 0.6 g
Cholesterol: 2.2 mg
Iron: 0.6 mg
Sodium: 116 mg
Calcium: 28 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, July 30, 2010