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rebekahmay on 5.25.2011
Made this for my sister’s bridal shower and everyone loved it! No leftovers.
Greek Bruschetta
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Description
Try this bruschetta with a twist. Delicious, simple, and beautiful!
Ingredients
- FOR THE TOPPING:
- 1 can (14 Oz. Can) Artichokes, Drained And Chopped
- 1 jar (12 Oz. Jar) Pitted Kalamata Olives, Drained And Sliced
- 8 ounces, weight Grape Tomatoes, Quartered
- ½ cups Crumbled Feta Cheese
- ½ cups Chopped Flat Leaf Parsley
- 3 Tablespoons Olive Oil
- 1 Tablespoon Dried Oregano
- 1 whole Large Clove Fresh Garlic, Crushed
- 2 Tablespoons Lemon Juice, Fresh Or Bottled
- _____
- FOR THE BAGUETTE:
- 1 whole Baguette, 1/2" Diagonal Slices
- 2 Tablespoons Olive Oil (or More)
- 2 pinches Kosher Salt
Preparation
1. Combine all of the topping ingredients in a medium size bowl. Refrigerate until you’re ready to serve.
2. Cut baguette into 1/2″ diagonal slices. Preheat oven to 300ºF.
3. Using a pastry brush, coat both sides of the bread with olive oil. Season with a couple of pinches of kosher salt. Spread out over a large cookie sheet and bake for 15 minutes, giving the slices a turn after about 8 minutes. Remove from the oven and allow to cool.
4. When ready to serve, simply spoon the topping mixture over the toasted baguette slices. Serves 8-10. Enjoy!
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