Greek Beef 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:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

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:

• Scramble-fry the beef and seasonings in a non-stick skillet until the beef is browned.
• Stir in the chopped spinach, canned tomatoes and Mozzarella cheese.
• Remove from the heat.
• Lay pizza flatbreads on ungreased pizza pans.
• Spread beef mixture over flatbreads.
• Sprinkle with feta cheese and olives.
• Place under a preheated broiler 4 to 6 inches (10 to 15 cm) from the heat.
• Broil for 5 minutes or until hot and starting to brown on the edges.
• Let stand for a few minutes before cutting into small wedges or triangles for appetizers.

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.