i love bruschetta. LOVE. (yes, even though i am usually a tomato-hater. odd, isn’t it? )
and who doesn’t love a good, salty kalamata olive?
and possibly no (normal) human can turn down feta cheese.
i have this recipe that i jotted down years ago for mediterranean bruschetta (no clue where it came from). it involved canned tomatoes and a cup of mayonnaise. i so could NOT go there.
and it just didn’t sound that appetizing. but the name and most of the ingredients did.
i consider myself a big mediterranean food fan, so i figured i could tweak it a bit and make it awesome.
and i did, if i say so myself.
the first experience is the crunch of the bread, with it’s cheesy, garlicky flavor. then the topping floods your mouth with mediterranean flavors. it’s super fresh and light, then the saltiness of the feta and the kalamatas hits you. and the flavor in your mouth rounds out and finishes with the parsley.
quite likely one of the most perfect appetizers.
bruschetta for breakfast, anyone?
*recipe updated 7.10.13*
3 tbsp finely chopped parsley
1 tbsp extra virgin olive oil
1 cup crumbled feta cheese
1 cup pitted kalamata olives, chopped
4 large roma tomatoes, seeded & chopped (*see tip below)
1 tsp italian seasoning
1/4 tsp pepper
3 large garlic cloves, minced
1 skinny french or italian baguette, sliced 1/2 inch thick
parmesan cheese, freshly shredded
1. in a medium-sized bowl, combine tomatoes, olives, feta, olive oil, oregano (or italian seasoning), pepper, and parsley. mix well. place in refrigerator to chill.
2. set the oven on broil.
3. place flatbread or baguette slices on a cookie sheet in a single layer. spread about 1/8 tsp of minced garlic on each slice and top with parmesan, about 1/2 tbsp or so. place under the broiler for about 1-2 minutes – watch them carefully – until the cheese is melted and the crusts of the bread are just starting to turn golden brown.
4. remove toasts from the oven and place on a serving platter. put bruschetta mixture into a serving bowl and serve alongside the toasts.
*tip on seeding the tomatoes:
use a grapefruit spoon! it makes it super easy – after you have cut the tomatoes in half, just scoop out all of the insides with the jagged spoon.
*note on ingredients:
if you are out of italian seasoning, you can sub dried oregano.