Greek Bruschetta

Greek Bruschetta

4 TBSP extra virgin olive oil

1 TBSP red wine vinegar

1 English cucumber, diced

1 large tomato or one pint cherry or grape tomatoes, diced

3 scallions, chopped

~6 oz feta cheese

1/2 cup diced kalamata olives

1-2 TBSP fresh oregano, chopped

Extra virgin olive oil for toasting bread and drizzling over finished bruschetta

French baguette, sliced

salt to taste

Preheat oven to 350 degrees F. Place the oil, vinegar in a bowl. Dice the tomatoes, cucumber and scallions, and mix together with chopped kalamata olives and 1-2 TBSP fresh oregano.

Season with salt and set aside. Cut the baguette in 3/4″-1″ slices. Drizzle olive oil on top of the slices and toast in the oven for 5 minutes, until crispy.

Take out the sliced bread and top with the tomato cucumber mixture. Top with fresh feta crumbles and then drizzle with more olive oil. ENJOY!

***Alternately you can grill the bread for excellent results. Brush both sides of bread with 4 TBSP oil, and grill until lightly charred, about 2 minutes per side.

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