Bruschetta

For Mother’s Day I made an appetizer to hold us over before dinner.  I saw a recipe recently that inspired me to make a bruschetta.  Mother’s day was the perfect opportunity!

Ingredients:

1 Long French Bruschetta Loaf

4-6 oz of Roasted Marinaded Tomatoes

7 oz. Kalamata Tapenade

1 Small Container of Feta

** I got all the above ingredients from Whole Foods.  I got the tomatoes from the pre-cooked lunch section.

Extra Virgin Olive Oil

Oregano

Roasted Garlic Grapeseed Oil

Olive Oil Bruschetta Directions:

1. Cut the bread into circles that are about 1 inch wide.

2. Mix about 1/4 cup olive oil and 1 to 1 1/2 teaspoons of oregano in a bowl.

3. With a pastry brush, brush the bread circles with the olive oil mixture.

4. Spoon a small amount of tomatoes onto each bread circle.

5. Spoon some of the tapenade onto each bread circle.

6. Sprinkle a little feta onto each bread circle.

7. Enjoy!

Grapeseed Oil Bruschetta Directions:

1. Cut the bread into circles that are about 1 inch wide.

2. Poor about a 1/4 cup of the grapeseed oil into a bowl.

3. With a pastry brush, brush the bread circles with the grapeseed oil.

4. Spoon a small amount of tomatoes onto each bread circle.

5. Spoon some of the tapenade onto each bread circle.

6. Sprinkle a little feta onto each bread circle.

7. Enjoy!

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Posted on May 12, 2012, in Appetizers and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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