Baking Sheet to toast crostini, plus foil or parchment to line it
Large serving platter
Ingredients
1/2cupolive oilUse more if you prefer. I didn't want to over do it with oil. For me, 1/2 cup was perfect to coat.
2cups cherry tomatoeswashed and cut in half
5ouncescrumbled Feta cheeseAlt. use a block of Feta and crumble it yourself
4stalksgreen onionswashed and chopped/snipped
2teaspoonsGreek seasoning
1loafcrusty artisan bread, such as a baguetteslice thin, lightly coat with olive oil or butter and broil until medium brown
Instructions
Wash, dry and prep the tomatoes and green onions.
Add the chopped tomatoes and green onions to the bottom of a large serving platter. Pour the olive oil evenly over the vegetables. Sprinkle the feta cheese evenly over the vegetables. Evenly sprinkle the Greek seasoning over the cheese.
Take two spoons and gently mix all the ingredients together on top of the platter to evenly incorporate. Taste for seasoning and oil level.
While the flavors marry with the dip, prepare the crostini. Line a baking sheet with foil or parchment. I prefer foil when broiling as sometimes the heat from broiling can scorch parchment paper. Slice your crusty artisan bread thin, into dippable, one or two bite pieces. Lightly brush with olive oil or butter. Broil until medium brown.
Serve the crostini with the prepared dip. A serving spoon might be a good idea to keep the dip a bit less messy on the platter.