Athenian Style Bruschetta Recipes

GREEK BRUSCHETTA

Steps:

• Slice the baguette with a serrated knife.
• Rub the baguette slices with the crushed garlic cloves.
• Brush with olive oil.
• Toast on a grill pan until pan marks show. (If you don't have a grill pan, toast in a toaster oven or a conventional oven until crispy.)
• Using a sharp knife, dice the red onion and English cucumber. Quarter the tomatoes.
• Combine the onion, cucumber and tomatoes in a large glass bowl.
• Measure out the feta cheese into the bowl.
• Using a large spoon, toss the ingredients until combined.
• In a liquid measuring cup, measure out the olive oil and red wine vinegar.
• Zest the lemon directly into the liquid measuring cup with the other dressing elements. Season with salt and pepper.
• Whisk or mix with a fork until combined, then pour on top of the vegetables.
• Toss until combined.
• Using a butter knife, spread hummus OR tzatziki sauce on top of the toasted, garlicky bread.
• Spoon the topping on top of the hummus or tzatziki.
• Garnish with parsley.
• Enjoy immediately.

AUTHENTIC ITALIAN BRUSCHETTA

Steps:

• Combine the diced tomato with fresh basil, dried oregano, a pinch of salt, 1 to 1 1/2 tablespoons olive oil, oregano, a pinch of salt, and a splash (1 teaspoon) of balsamic vinegar. Chill.
• Slice the baguette into 1/4 to 1/2 inch slices. Cut off the end of the garlic clove and rub the garlic onto each side of each piece of bread. Drizzle both sides of the sliced bread with a little olive oil (or use a brush to brush it on).
• Toast on a grill or in a hot skillet until browned on both sides.
• Top hot bread with cold tomato bruschetta and serve immediately.

BRUSCHETTA

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.

ATHENIAN-STYLE BRUSCHETTA

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.

GREEK BRUSCHETTA

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.

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

GREEK BRUSCHETTA

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.

GREEK BRUSCHETTA

Steps:

• Spread toast with hummus.
• Top with tomatoes and basil.

GREEK BRUSCHETTA

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.

GREEK STYLED BRUSCHETTA

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.