Cherry Tomato and Feta Crostini

I love those cute little multi-colored cherry tomatoes! They are so pretty,  so sweet, and for being so tiny, they sure do pack an abundance of flavor.  And because of all that flavor, not a lot needs to be done to enjoy what they have to offer.  One of my favorite ways to serve them (and eat them ) is in a lightly dressed salad and topped with some salty feta cheese.  Pile it all on top of little garlicky crostini, and they make a lovely, simple appetizer, or, in my case on the day I made the crostini in the picture, lunch for 4-6 people.

For this recipe, many of the ingredient measurements aren't listed because everyone likes a little more of this or a little less of that, and it's such an easy recipe that's it's literally impossible to ruin it.

Enjoy!

Cherry Tomato and Feta Crostini

• about 30-35 cherry tomatoes (preferably various colors)
• 4 green onions, chopped (white and green parts)
• juice of 1/2 lemon
• 1 Tbs extra virgin olive oil
• 12 basil leaves
• salt and freshly ground black pepper
• several  1/4" slices day old crusty bread (french, sourdough, etc)
• 1-2 garlic cloves, peeled
• olive oil for drizzling
• Feta cheese, crumbled

Quarter the tomatoes and place them (and all the juice) into a medium size serving bowl.  Stack the basil leaves, roll up tightly, and run a sharp knife through the roll to create thin ribbons.  Like this:

Add the green onions, lemon juice and olive oil to the bowl of tomatoes. Sprinkle with salt and freshly ground black pepper.  Gently toss the mixture and set aside.

Prepare your toasts:  Broil each side of the breads until nicely brown.  Rub one side of each with a garlic clove, just to get that yummy fragrance onto the toasts.  Drizzle each toast lightly with olive oil.

Pile the tomato salad onto each toast and top with crumbled feta cheese.