1 loaf (about 9 ounces and about 20 inches long) French or Italian bread
1-1/4 cups prepared hummus (from an 8-ounce container) or 1-1/4 cups finely crumbled feta cheese (about 6 ounces)
1 large, fully ripened fresh tomato, seeded and chopped (about 1-1/4 cups)
1/4 cup pitted and chopped black olives, preferably imported
1/4 cup fresh basil leaves or 1 tablespoon dried basil
2 tablespoons balsamic vinaigrette or Italian dressing
1 teaspoon finely chopped garlic
Preheat oven to 450 F. Slice bread on the diagonal in 1-inch slices; place on a shallow baking pan in a single layer. Bake until toasted, about 2 minutes on each side. Remove from oven; spread about 1 tablespoon hummus on each slice or press some feta cheese firmly onto each toast surface.
In a bowl, combine tomato, olives, basil, balsamic vinaigrette and garlic until blended. Top bread slices with tomato mixture, dividing evenly. (If desired, for non-vegetarians garnish each slice with a peeled, cooked small shrimp or a sliver of prosciutto.) Serve immediately.
Makes about 20 crostini.
Calories 72 Fat 3 g Fiber 1 g.