John and Ashlyn made this interesting dish this week for 3rd grade History extra credit. It came out pretty good, but really smelled up our kitchen for a couple days...I think it was the load of garlic John added to the below recipe. I was so proud of Ashlyn who tried every dish at school. I was the kid who got her parent to write an allergy note on all cultural days :) Here is the original recipe in case you are interested in trying some Greek food...Riganatha
This is one version of Greek bruschetta and a favorite and easy recipe for a quick snack or accompaniment to drinks. Use homemade crusty country bread, or thick slices of sourdough, french, or Italian bread.
Cook Time: 10 minutes
Ingredients:
3/4-inch slices of country style bread
chopped tomatoes
crumbled feta cheese
extra virgin olive oil
dried Greek oregano (rigani)
3/4-inch slices of country style bread
chopped tomatoes
crumbled feta cheese
extra virgin olive oil
dried Greek oregano (rigani)
Preparation:
Note: Quantities depend on the number of people and the size of their appetites. Be creative!
Grill the bread over coals, in the oven, or on a counter top grill until the ridges are clearly defined and the bread is crusty. Brush well with olive oil while hot. Top with enough chopped tomatoes to cover, and add crumbled feta cheese to taste. Sprinkle with oregano, and serve.
Note: Quantities depend on the number of people and the size of their appetites. Be creative!
Grill the bread over coals, in the oven, or on a counter top grill until the ridges are clearly defined and the bread is crusty. Brush well with olive oil while hot. Top with enough chopped tomatoes to cover, and add crumbled feta cheese to taste. Sprinkle with oregano, and serve.
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