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🍽️ Crispy Tomato and Cheese Crostini with Garlic-Parsley Sauce

799 kcal · 30 min · 4 servings

Ingredients

• 500 g Ciabatta (1 Ciabatta)
• 2 tbsp Olive oil
• 8 Tomatoes (as desired more)
• 400 g Feta cheese
• Sea salt
• Pepper (white)
• 1 bunch Parsley
• 2 Garlic cloves
• 6 tbsp Oil
• 0.5 Lemon (squeezed)
• Sea salt

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Wash the parsley and shake it dry.
3. 3. Pluck the parsley leaves from the stems.
4. 4. Place the parsley leaves in a mortar and crush them slightly.
5. 5. Add the chopped garlic, lemon juice, and oil to the parsley.
6. 6. Season the mixture with sea salt and mix everything well.
7. 7. Cut the ciabatta bread in half crosswise.
8. 8. Divide each of the two halves into six equal pieces.
9. 9. Brush the bread slices with olive oil.
10. 10. Place the slices on a baking sheet lined with baking paper.
11. 11. Preheat the oven to 200 degrees Celsius.
12. 12. Toast the bread in the oven for 5 to 10 minutes.
13. 13. Wash the tomatoes under running water.
14. 14. Remove the hard stem from the top of the tomatoes.
15. 15. Slice the tomatoes into approximately half-centimeter thick slices.
16. 16. Season the tomato slices with salt and pepper.
17. 17. Slice the sheep's milk cheese into thin slices.
18. 18. Take the bread out of the oven.
19. 19. Place the tomato slices on the bread in an overlapping pattern.
20. 20. Distribute the cheese slices over the tomatoes.
21. 21. Brush the crostini with the prepared garlic-parsley sauce.
22. 22. Put the bread back in the oven for about 10 minutes.
23. 23. Broil the crostini until golden brown.

Nutrition per serving

• kcal: 799
• Protein: 28 g · Fett/Fat: 46 g · Carbs: 67 g