Crostinis Three Ways - Sun Dried Tomatoes and Feta (not Fee-ta)

Again, crostinis are awesome!  And these were the ones that everyone kept stuffing their face with.  Here is how to make the toasty bread.

These were by far the most popular of the three crostinis I made for Super Bowl.  I'm not sure if it's cause people are just naturally addicted to feta (not fee-ta) or if it was the tangy, sweet sun dried tomatoes.  Whatever it was, everyone could not stop talking about it.  It was the most time consuming to make, which is probably why I didn't like them so much.  But once they are done, you can serve them immediately or store them in the fridge and whip them out later.  Regardless, if you want to impress, these are a definitely go-to hor d'oeuvre.

You need a jar of sun dried tomatoes that comes in oil.  Take the tomatoes out and chop them up (I prefer a coarse chop).  You also need some chopped onions and garlic, some sugar, some red wine vinegar, chicken broth, salt, and pepper.

So you take a pot, or a saucepan (just make sure either has a lid).  You want to put a bit of the oil from the jar into the pan and set it to medium.  You are going to dump the onions and garlic.  When the onions become translucent you are going to add some vinegar and the chicken broth.  Generally the ratio is 2:1 chicken broth to vinegar.  And it's about a half a cup or so of chicken broth.  If you want a more tangy topping, add a dash or two of sugar.  If not, add a tablespoon or two of sugar.  Then add a bit of salt and pepper.  Incorporate, and bring it to the boil.  Once boiling, bring it down to a simmer and cover it.  You will remove it from the heat when there's pretty much no liquid left (every time I've made it, there's a bit of oil left).  Keep a close eye on it cause a common thing that happens is that you end up burning the bottom.  So you want to occasionally stir the fantastic stuff.  When it's done, set it aside or you can store it in the fridgey!

When your crostinis are toasted, add the tomatoes and then top it with a bit of feta.  I usually use two jars of sun dried tomatoes because these are pretty popular.  But that means you have to add more liquid and stuff.

I hope you all give crostinis a shot at your next party.  The only laborious process is toasting the bread itself.  But you can easily make the toppings the day before.  You'll get a lot of praise for them, and you can feel like a super chef!