Athenian Style Bruschetta Recipes

Steps:

• In a small bowl, combine the first seven ingredients. , Place bread slices on ungreased baking sheets. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

Steps:

• Heat oven to 375°F. In 15x10-inch pan with sides, place bread slices in single layer. Using pastry brush, lightly brush tops of slices with about 2 tablespoons of the oil. Bake 8 to 10 minutes or until lightly browned and crisp.
• Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Transfer vegetables to medium bowl. Add vinaigrette and olives; stir until vegetables are coated.
• Top each bread slice with 1 teaspoon vegetable mixture. Sprinkle with cheese and parsley.

Steps:

• 1. Cut tomatoes and take out the seeds. Peel the cucumbers. Then chop them.
• 2. Chop the rest of vegetables until all chopped very small. Place all chopped vegetables in a container.
• 3. Mix in Feta cheese.
• 4. Add the dressing.
• 5. Mix well. Cover and let marinate in the fridge at least a couple of hours. Overnight will be better.
• 6. Slice Italian bread and toast in the oven on both sides.
• 7. Get everything ready for the party, but do not put bruschetta on bread until ready to serve. Delicious and enjoy!

Steps:

• Slice the bread 1 inch thick; grill on the bbq or under the grill in the oven until golden and crusty outside, but still soft and chewy inside- this takes about a minute per side, but it really depends on your grill temperature; drizzle with the olive oil and sprinkle with sea salt and oregano, to taste; enjoy!
• I haven't really put down the number of servings cause you can make as many as you like, but count on a couple of slices per person cause they're so delicious.
• Note: you can do a variation on this by rubbing a cut garlic clove on the grilled bread before adding the remaining ingredients.

Steps:

• Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.
• Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.
• Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.

Steps:

• Measure 1/2 cup Diana Marinade. Stir half with the red onion, cucumber, and tomatoes, and 1/2 cup feta cheese.
• Slice baguette in half lengthwise. Brush with remaining marinade. Grill on medium-high for 1-2 minutes per side or until well marked and toasted.
• Slice on the diagonal into portions and top with feta mixture. Sprinkle with 1/2 cup sliced black olives.