Cucumber-Tomato Crostini

1 loaf ciabatta (about 12 ounces), or other crusty Italian bread

2 tablespoons extra-virgin olive oil

½ teaspoon salt

½ teaspoon ground cayenne pepper

Topping

1 cup finely chopped tomato

2 cups finely chopped cucumber, seeded

¼ cup light feta cheese crumbles

2 tablespoons finely chopped fresh mint leaves

2 tablespoons finely chopped fresh Italian parsley leaves

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

¼ teaspoon salt

¼ teaspoon black pepper

Heat oven to 375 degrees.

Slice the ciabatta into 20 thin slices, about ¼-inch thick. Arrange the slices on a baking sheet and brush tops and bottoms with olive oil. Sprinkle with salt and cayenne pepper. Bake for 10 minutes, turning once halfway through, or until crispy and light golden brown.

Set aside and cool to room temperature before topping.

For the topping: Combine all the ingredients and allow to stand at room temperature until ready to serve, up to 1 hour.

If not serving immediately, serve the topping in a large bowl with the crostini to the side so each guest can make their own. This way the crostini appetizers are fresh and crunchy at the first bite.

Makes 20 crostini appetizers.

Nutrition values per crostini: 82 calories, 4 g fat (0 saturated), 10 g carbohydrates, 1 g fiber, 2 g protein, 2 mg cholesterol, 200 mg sodium.