Crostini with Tomatoes and Feta Cheese
- 1 Ciabatta (500 g)
- 2 tablespoons olive oil
- 8 tomatoes (plus more to taste)
- 400 grams Feta
- Sea salt
- white peppers
For the sauce, peel and finely dice the garlic. Rinse the parsley, pat dry, and remove the leaves from the stems. Lightly crush the parsley leaves in a mortar, then mix with the garlic, lemon juice, and oil. Season to taste with sea salt.
Halve the ciabatta lengthwise, then cut each half into 6 equal slices. Drizzle the ciabatta with olive oil and place on a baking sheet lined with parchment paper. Toast the ciabatta in a 200°C (approximately 400°F) oven for 5-10 minutes. Rinse the tomatoes, remove the core, and cut into 0.5 cm (approximately 1/4 inch) thick slices. Season the tomato slices with salt and pepper. Cut the feta cheese into slices.
Remove the ciabatta from the oven. Layer the tomatoes on top, making sure they overlap like tils. Top with tomatoes with the feta cheese, then sprinkle with the parsley sauce. Place in the oven for 10 minutes, until the cheese has lightly browned.