GREEKISH TOMATO, OLIVE, AND FETA BRUSCHETTA
Ingredients
1 French baguette (about 1 pound), cut into ½-¾” slices
2/3 cup olive oil
2 teaspoons granulated garlic
2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
1 pint cherry or grape tomatoes, cut into quarters
5 ounces pitted olives, chopped (I like to use a blend, but kalamata or your favorite works too)
¼ pesto
4 ounces feta cheese, crumbled
¼ cup small basil leaves
Instructions
Preheat oven to 400 degrees and cover a rimmed baking sheet with foil.
Place the bread slices on the baking sheet. Combine the olive oil, garlic, and Italian seasoning in a small jar and shake vigorously to combine. Brush the seasoned oil lightly on both sides of each slice of bread. Bake for 8-10 minutes until the bread is lightly browned and toasted, but still soft on the inside.
Combine the tomatoes, olives, and pesto in a small bowl and toss to coat. Note – if your pesto is cold and slightly hard, microwave for a minute just to loosen it up so it is easier to toss. Add the feta to the bowl and toss to just combine – you want to keep the feta chunks visible, so do not overmix.
Top each slice of toasted bread with a heaping tablespoon of the tomato mixture. Bake for 8 minutes until warmed through and the feta begins to lightly brown. Let cool slightly and place one small basil leaf on each piece of bruschetta to garnish. Serve immediately warm or at room temperature.
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