BHA & BHT Free Tomato-Basil Feta Crostini with Maple Mustard
Total time25 min
Prep time15 min
Cook time10 min
5.0(20)
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Learn more →Ingredients
6 servings
For the crostini
- 1 gluten free baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
- 2 tbsp garlic-infused olive oil
- ¼ tsp kosher salt
For the maple mustard
- 2 tbsp pure maple syrup
- 2 tbsp dijon mustard
- 1 tsp apple cider vinegar
- ⅛ tsp black pepper
For the topping
- 4 medium roma tomatoes (about 12 oz total), thinly sliced
- 3 oz feta cheese, crumbled
- ¼ cup fresh basil leaves, torn
- 1 tbsp extra-virgin olive oil, for drizzling
For serving
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush the tops with the garlic-infused olive oil and sprinkle lightly with kosher salt.
- 2
Bake for 8–10 minutes, until the edges are golden and the slices feel firm and crisp when pressed. Transfer to a wire rack or leave on the pan to cool for 2–3 minutes.
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