Sunday, April 17, 2011
Bruschetta with Tomatoes, Olives, and Feta
This elegant appetizer/snack is quick and easy to make but loaded with flavor. And it can be a meal in itself when served with a big green salad or hearty soup.
French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
3 Roma (plum) tomatoes, seeded and diced
1/2 cup Kalamata olives, pitted and chopped
1/4 cup feta cheese, crumbled
1 tablespoon fresh basil leaves, shredded or coarsely chopped
1/8 teaspoon dried oregano
1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper to taste
Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.
Meanwhile, in a small bowl, combine the remaining ingredients.
Spoon the tomato mixture evenly onto the bread slices and serve.
-- 8 appetizer servings