Quick Mediterranean Crostini Recipe

With the hot weather upon us, and even hotter weather to come, we are all looking for quick and easy, yet delicious recipes that are also each to make.  Who wants bland food even when it is hot? This Crostini recipe I made up is bursting with flavor and can be used as a light lunch, at a party, barbecue, or picnic. Serve it with a glass of wine, sweet tea, or even a frozen margarita and you will have everyone asking for more.

Cilantro and Hummus is a new addition to our diet these days. As we get older we tend to experiment more as our taste buds develop and I am thoroughly enjoying the unique taste of Cilanto and has grown to even like hummus. All of the tastes and textures blend together in this recipe so nothing stands out by itself, well, except for maybe the garlic in the hummus.

Here is a Crostini recipe I came up with that has a European flair.

Quick Mediterranean Crostini

Serves 5 adults as a light lunch. Cut in half or quarters if you want them to be appetizers or Hors d’oeuvres

Ingredients:

• 2 tablespoons Butter or margarine
• 5 slices of sourdough bread, cut approximately 1/2″ thick
• 2 tablespoons each green, red, yellow, and orange bell peppers, chopped
• 1 tablespoon green onion stalks, chopped
• 1 tablespoon curly parsley, chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons sour cream
• 4-5 tablespoons garlic hummus (or regular hummus if you prefer)
• 1/2 tomato, chopped
• 5 tablespoons Feta cheese, crumbled
• juice of half a lime

Utensils and Pans Needed:

• paring knife
• tablespoon
• cutting mat
• small bowl
• baking sheet
• oven

Instructions:

1. Preheat oven to 300°. Butter one side of a slice of bread with Butter or margarine. Bake bread on middle rack in the oven until lightly golden brown, being careful not to bake too long or the bread will be to crispy. Butter other side of bread, turn and bake on other side until lightly golden brown. Time will vary based on your oven.
2. While the bread is toasting, mix chopped bell peppers, onion, parsley, Cilantro, tomatoes, and lime juice in small bowl. Set aside.
3. Once toast is ready, remove from oven and let cool for 2 to 3 minutes.
4. Spread approximately one tablespoon of hummus on each slice of toast.
5. Spread approximately 1 teaspoon of sour cream on each slice over the hummus.
6. Spread mixture from step 2 evenly over each slice of toast.
7. Sprinkle each slice with Feta cheese.
8. Enjoy!