Herbed Tomato Crostini

I’ve been playing with the chopping abilities of the Vitamix and this seemed like a good recipe to try with it. After I blended the oil mixture, I add the tomatoes, which I cored and quartered and chopped on the lowest setting. Not something I would do with a normal blender. It worked well. Here’s the original recipe (which I’m pretty sure was based on a great appetizer I had at an Italian restaurant years ago):

Photo Credit: FoodNetwork.com

Herbed Tomato Crostini

  • ¼ cup fresh basil
  • ¼ cup fresh parsley
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 tomatoes, diced
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled
  • 1 oz shredded Parmesan cheese
  • 1 tbsp olive oil
  • 1 French bread baguette, sliced in half length-wise

baking sheet, serving bowl

In a blender, add basil, parsley, water, lemon juice and 1 tbsp olive oil, blending until smooth. In serving bowl, toss tomatoes with oil mixture, add cheeses and salt and pepper to taste. Set aside. Place bread, cut side up, on baking sheet. Using a pastry brush, thoroughly coat with 1 tbsp olive oil. Broil until golden brown, remove and let cool slightly, then slice each half into 8 slices. Serve together, spooning tomato mixture on each slice of bread as desired.