I like to have a selection of breads to use as a base. Today, I happened to have some rye bread (particularly nice), some whole wheat flatbreads, and some of those wonderful new flat bagels (poppy-seed, whole wheat). Pumpernickel is nice, as are any other artisan breads you prefer. Remember it is only a base for all the fresh goodness, but it does determine the character.
|Sorry my lighting was a little off, didn't realize until after the fact.|
fresh garlic cloves
Fresh herbs - cilantro, parsley, basil
1. Spread your breads out on a baking sheet. Cut a garlic clove in half and rub each slice of bread. Or if you really like garlic, you can simply chop it fine and add to step two.
|Essentially fresh salsa -- mmmm!|
2. Dice the tomato, pepper and onions very fine.
3. Cut the green onions and herbs with scissors and mix all the fresh ingredients together.
4. Divide the veggie mixture up on top of the bread.
5. Crumble the Feta over each individual slice.
6. Bake in the oven, at 300 F for about 20 minutes, until the Feta just starts to brown - do not over-bake, as you will start to lose the fresh vegetable taste. The onions and peppers should still have some crunch left.
Serve hot, right from the oven. It makes a great lunch meal by itself, or a veggie/starch combo for a main meal.
And that is about all I have to say for today.
Musings and meanderings from the Musical Gardener.