Greek “Bruschetta”
In Birmingham, there is a Greek restaurant. It will remain unnamed because I have nothing very kind to say about it, but it’s an institution, and it has a lot of fans. It was very close to where Jason and I lived, so we tried to like it. We really tried to like it 4 or 5 times. But it just wasn’t very good or very authentic. However, they did have one dish that had a really nice idea behind it—Greek bruschetta. A thick slice of bread topped with fried eggplant, roasted peppers, and feta cheese. The flavors were there, but it wasn’t executed very well, mainly because of the copious amounts of grease from the eggplant and olive oil on the bread, both of which literally dripped down my forearms as I ate it.
Anyway. I do love the idea of putting Greek flavors on a thick, toasted slice of bread, so I made my own version. It was not swimming in oil, but it did have lots of great flavors. A quick, delicious lunch, for sure. Do me a favor, though, will you? Please use fresh, fresh, fresh tomatoes that are bursting with juice. And please only use imported (read: sheep’s milk) feta, which has a superior nutty, briny flavor. Don’t buy the grocery store brand, even though it’s cheaper—you can taste the difference, and the extra dollar or two are Worth. It.
Greek Bruschetta
Serves 1
I’m fortunate enough to grow oregano outside, but if you don’t have fresh, just sprinkle a touch of dried right on top of the bread, so the moisture of the oil and tomatoes can rehydrate it a little bit. As an afterthought (meaning 4 bites in) I realized roasted red pepper would be a lovely addition. If you have any on hand, pile them on.
1 thick slice good, crusty bread
1/2 tablespoon extra virgin olive oil
Pinch hot red pepper flakes (optional)
3 slices ripe tomato
1/2 roasted red pepper, cut in half, and patted dry with a paper towel (optional)
3 to 4 (1/4-inch-thick) slices feta cheese
4 (or so) leaves fresh oregano, torn into pieces
Preheat toaster oven (or broiler). Brush bread with olive oil, coating well. Broil for just 1 minute or so, until the bread is golden. Remove from oven, and top with tomato slices, roasted red pepper (if using), and feta. Return to oven, and broil for 2 more minutes—watching closely the whole time—until the cheese is softened and golden. Sprinkle fresh oregano over top, and eat immediately.
September 3rd, 2010 at 11:57 am
This is a fabulous idea- I’m going to a get together tonight and am thinking of taking this as an app? (On mini toasted baguettes or something). What do you think?
September 3rd, 2010 at 12:06 pm
App-sized bites would be fab! You could do small baguette slices, sliced plum tomatoes, and then pieces of feta. GREAT idea
September 5th, 2010 at 9:32 pm
Great Recipe Katie. Hanan & I have made a variation of this recipe a few times. Try using Bulgarian feta cheese for a less salty taste. Both Greek & Bulgarian are sheep based. For a change try to get a batch of Bulgarian goat feta cheese.
Recommend you do not mention Bulgarian Feta to any Greek friends. They claim only the Greek feta is the original cheese. To be spot on, use an AUTHENTIC Greek EV O.O. Most of the Greek oil is pressed from the Kalamata olive. Turkish olive oil is mostly pressed from Kalamata olives and costs less. As I am sure you already know, be very very careful where you source your olive oil. A lot of fraud in the olive oil industry. Including all the well known major store brands. The Europeans turn a blind eye towards the fraud.
September 14th, 2010 at 3:33 pm
Amen, sister. Especially after indulging in the AMAZING feta in Greece. I will never buy feta from Publix again… it calls for a trip to the International Farmer’s Market or Whole Foods. I’m assuming the ol’ Whole Paycheck will have the good stuff.