Recipe for Tomato-and-Feta Crostini 
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Yield:
24 Servings
Ingredients:
Amount Ingredient
1 cup Sun-dried tomatoes, (1-3/4 ounces) packed without oil
1 tsp Dried whole rosemary, crushed
1 tbl Olive oil
24 slc French bread baguette, 1/2-inch-thick
1/2 tsp Onion powder
1/2 cup Crumbled Feta cheese
Instructions:
Instructions: Place tomatoes and rosemary in a 1-quart casserole; add water to cover.

Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well.

Position knife blade in food processor bowl; add tomatoes and rosemary, and process 10 seconds or until chunky. Brush oil evenly on bread slices; sprinkle with onion powder. Spread tomato mixture evenly over bread slices; top each slice with about 1 teaspoon feta cheese. Place on a baking sheet; bake at 350 degrees for 5 minutes. Sprinkle with parsley. Serve immediately.

Yield: 2 dozen appetizers (serving size: 1 appetizer).

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