Lemony Greek Style Crostini Appetizer (Lemon Balsamic)

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This is a fun appetizer that is light and refreshing. Great to snack on before a hearty Mediterranean meal!

Ingredients:

  • Crostini (baguette plus Extra Virgin Olive Oil - EVOO)

  • Feta cheese

  • Lemon olive oil (or EVOO and fresh lemon)

  • 1/4 cup EVOO

  • 1/4 cup enfuso lemon balsamic vinegar

  • Salt and Pepper to taste

  • Italian parsley

  • red onion

  • Persian cucumber

  • tomato

  • green olive or capers

Make crostini toasts: Heat oven to 425 degrees. Cut a baguette into 1 inch thick slices. Lay out on a baking sheet. Liberally brush each slice with olive oil until well coated. Bake in oven until golden brown. This may take 10-12 minutes. You may want to turn your pan 1/2 way through for even baking. Watch closely because these can over cook quickly. (Note these can be made ahead and set aside for use in this recipe or any other use!)

Make lemony feta spread: Mash a small bock of feta cheese with lemon olive oil, adding oil until the cheese is a creamy and spreadable texture. You can start with a fork and as it gets creamier, switch to a whisk. (Note, if you do not have lemon olive oil, use EVOO and a squeeze of fresh lemon juice. The juice will add water so add it first and then add the EVOO as needed for texture and creaminess.)

Make lemony dressing: Measure EVOO and lemon balsamic into a bowl. Add salt and pepper to taste. Whisk until creamy.

Make topping: Finally dice veggies to make 1/2 cup Italian parsley, 1/2 cup red onion, 1 cup Persian cucumber, and 1 cup tomato (drain the liquid). Place in a mixing bowl. Add 1/4 cup chopped green olives or 1 Tablespoon of capers. Add dressing and toss.

Assemble crostini appetizer: Spread crostini toasts with the lemony feta spread, then add a generous amount of topping