Lemony Feta Crostini
- 1 cup cubed feta cheese
- 3 strips lemon zest, thinly sliced
- ¾ tsp red pepper ﬂakes
- ¾ cup olive oil
- 12 slices (each ¼ inch thick) COBS French Baguette
- 2 Tbsp chopped parsley
In jar, combine feta, lemon zest and red pepper ﬂakes. Pour oil overtop, making sure all the feta is covered. Leave to marinate for 15 minutes.
Meanwhile, cut French Baguette into 12 slices (each ¼ inch thick). Arrange, in single layer, on rimmed baking sheet. Bake in 425°F oven until light golden and crisp, about 6 minutes.
Top each with some of the feta mixture. Sprinkle with parsley.