Spicy Feta, Sun-dried Tomato and Rucola Crostini
A bag of sun-dried tomatoes fell into my hands while I looked through my pantry shelves and it reminded me of the good times I had with them in summer. With Mr. Cini at his salt pans in Gozo, in my pesto that I used as a spread on a sandwich, mixed with sage and chèvre on juicy zucchini steaks or in my spaghetti with broccoli pesto - so many nice memories! I still put them on my pizza sometimes which we bake every Sunday, but recently I've been neglecting this salty concentrate of the summer sun, until today!
A few days ago my Maltese mother Jenny sent me a picture of my favourite snorkeling spot at Dwejra in Gozo and all the nice memories were back in my head. Our summer in Malta, the food, the sea, the hot sun, the salty smell of the air and with these feelings came the urge for a Mediterranean snack! Crunchy ciabatta bread roasted with a little olive oil under the grill, fresh rucola (arugula) leaves, a dip made of feta cheese mixed with sun-dried tomatoes topped with red hot chili peppers - and here it is, summer is back, at least for a few bites!
Spicy Feta, Sun-dried Tomato and Rucola Crostini
I like to cook the sun-dried tomatoes in a little water for 1 minute to wash of excess salt.
For 6-8 crostini you need
ciabatta bread 6-8 slices
olive oil
feta cheese 200g / 7 ounces
sun-dried tomatoes 5, around 40g / 1.5 ounces
rucola (arugula) a small handful
fresh red hot chili pepper, cut into thin slices, with or without seeds, 1
Sprinkle the slices of bread with a little olive oil and put them under the grill for a few minutes until golden brown and crunchy.
In a small sauce pan, bring the dried tomatoes to the boil in a little water and cook for 1 minute. Take the pot off the heat, rinse the tomatoes and dry them well between kitchen paper. Purée the feta and the dried tomatoes in a blender until well combined.
Spread some rucola leaves on the crostini and top with the tomato-feta dip and a few chili slices (to taste and according to their spiciness).
