Cut the baguette into slices with a thickness of 8-10 mm. Sprinkle each slice with 1 tbsp olive oil, sea salt and dry garlic to taste. Bake on the top of BBQ halogen oven for 5 minutes at 200 C. Peel the tomatoes and cut them into slices. Let them drain. Add the remaining olive oil, dried garlic, parsley, oregano and balsamic vinegar. Gently mix. Put them on the slices and bake for another 5-10 minutes. To finish, sprinkle with the feta cheese and put in a cut olive. Bake for 5 minutes. * The original recipe tomatoes are small, the feta cheese is mozzarella and parsley instead put basil. Slices rubbed with a clove of garlic. Olives are optional. * Is called Crostini * * or * * Crustini is debatable - somewhere in the net I found them as Crostini and elsewhere as Crustini - probably prilikatata them with croutons. English write crostini. And the original Italian recipe that changes is Michael Chiarello * Crostini napoletani * and put and anchovies.