Greek Feta Croutes
1 small eggplant
In a large bowl, beat the oil with the garlic, thyme, lemon juice, and salt and pepper to taste.
2/3 cup olive oil
1 large clove garlic, crushed
1 teaspoon fresh thyme, chopped
1 tablespoon lemon juice
1 large zucchini, thickly sliced
1 small bulb fennel
1 small red bell pepper
1 small yellow bell pepper
1 onion, cut into wedges
country style white crusty bread
4 thick slices country style white crusty bread
4 ounces greek cheese
8 black olives, cut into strips, to garnish
salt and pepper
Add the prepared eggplant, zucchini, fennel, bell peppers, and onion, mixing well. Cover and leave to stand for about 1 hour, stirring occasionally.
Spread the vegetable mixture on a broiler pan or cookie sheet with upturned edges. Cook under a preheated moderate broiler for about 15 minutes, turning over frequently, until the vegetables are tender and lightly charred around the edges. Keep warm.
Meanwhile, brush the bread with a little of the cooking juices from the vegetables and toast lightly on both sides until just crisp and golden
Top each slice of bread with the cheese, then cover with the cooked vegetable mixture.
Return to the broiler and cook for a further 3-5 minutes or until the cheese is bubbly. Serve at once, garnished with the black olive strips.
This recipe serves: 4
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