This is another amazing entry from our Iron Chef Miami competition for October, submitted by Heidi Tyler. Its a GREAT appetizer (I ate, like 4 of them...so make lots!! And then invite me over!!)
Fresh Herb-Tomato Crostini
3 TBS fresh lemon juice
2 TBS olive oil
1/4 tsp salt
1/8 tsp pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 TBS chopped fresh mint
1/3 cup crumbled feta cheese
1. Whisk together lemon juice, olive oil, salt, and pepper in a large bowl. Add tomato, onion, parsley, and mint; gently toss to coat.
2. Top each crostini with about 2 rounded teaspoonfuls of tomato mixture. Sprinkle with feta. Serve.
Note: This can be prepared up to 2 days ahead; just cover and store in the refrigerator.
To make crostini:
Preheat oven to 350. Stir 1/4 cup olive oil and 2 garlic cloves, pressed. Brush 1 side of a sliced French bread baguette (slices should be about 1 inch thick). Bake, garlic side up, 10-12 minutes until lightly toasted.
courtesy Heidi Tyler