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posted: 3/25/2014 6:01 AM

Greek Bruschetta

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  • Kalamata olives and feta cheese go into Cook of the Week Christine Crabtree's Greek Bruschetta.

       Kalamata olives and feta cheese go into Cook of the Week Christine Crabtree's Greek Bruschetta.
    Scott Sanders | Staff Photographer

 

1 loaf French bread

Olive oil

⅓ cup diced jarred roasted peppers

2 ounces crumbled feta cheese

12 pitted kalamata olives, diced

3 tablespoons minced red onion

3 tablespoons red wine vinegar

2 tablespoons olive oil

½ teaspoon oregano

Salt and pepper to taste

Heat oven to 375 degrees.

Slice eight pieces of bread on the diagonal about ¼-inch thick. Brush each slice with olive oil and put on a cookie sheet. Bake 8 minutes.

Add the remaining ingredients to a medium bowl. Season to taste and mix well. Let sit at room temperature to allow the flavors to blend.

Place the mixture on top of bread slices. Make sure to get a bit of the liquid onto each slice of bread. Let sit for 10-15 minutes before serving.

Serves eight.

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