Clam Salsa Feta 'schetta's |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I was originally making this to follow along with Keni's NFL game-day theme, but the game it represents has long since come and gone. The clam salsa stands on its own as a great topping for tostada's or pita chips. Read more . The feta bruschetta was just an idea that worked out for me. Ingredients:
1 lb cherry tomatoes, halved |
1 lb uncooked chopped clams (or about 3 cans cooked/chopped) |
1 large red onion, chopped |
2 t cilantro, chopped |
1 tsp basil, chopped |
1 tsp salt |
1 tsp black pepper |
juice from 2 lemons |
baguette |
6 oz feta cheese |
olive oil |
Directions:
1. Clam Salsa
2. If you're using fresh uncooked clams, heat them in a pan with their juices until they boil. Simmer for about 3-4 minutes and remove from heat
3. In a large bowl combine the halved cherry tomatoes, the chopped red onion, the cilantro, basil, S&P and lemon juice
4. Add 2-3 T of the clam broth, and then strain the rest out of the clams
5. Add clams to the salsa and fold in. See Photo
6. Let chill
7. Feta 'schetta's
8. Preheat oven to 450
9. Slice baguette into 1/2 slices
10. Drizzle with olive oil and bake for about 10 minutes, or until crispy and golden brown
11. Spread feta on them, and top with the chilled clam salsa See Photo
12. Enjoy with a cold beer and a good football game!
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