June 25, 2010

Greek Olive and Feta Toasts

1 multigrain baguette
1 cup kalamata olives, pitted and sliced in half if desired
12 oz. fresh feta cheese, cubed
1/2 head iceberg lettuce, finely shredded
1/8 cup red wine vinegar
1/8 cup olive oil
salt & pepper to taste

Slice the baguette into 1/2 inch slices, and toast by either laying on a baking sheet under the oven broiler, placing in a pan, or toasting each in the toaster. Allow to cool by laying them out on cookie cooling racks.

Meanwhile, toss together the olives, feta, shredded lettuce, oil, and vinegar. Season with salt and pepper.

Pile the Greek salad on top of the toasts, allowing the dressing and olive juice to soak into the baguette.

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