Olive, chilli, oregano, basil and feta bruschetta

18 Apr

I had half a tin of plum tomatoes to use and half a baguette.

I hate wasting food – I will make a point of using something up. I bought a cabbage a few months ago, literally couldn’t get rid of it – genuinely thought it was growing in the fridge. So I would sneak it into pretty much anything much to Ollie’s amusement – Greek salad with a bit of shredded cabbage?! Why not eh!

Anyway this was one of those cases, storecuboard/fridge stables such as tinned olives, oregano, jarred feta cheese and chilli flakes and a few fresh basil leaves from my plant. (it’s laaaaavely weather here down in Nice so no dying plants for meeee!)

It was delish. Perfect for a quick, summery lunch!

Ingredients:
Half a baguette, sliced (get best quality you can… even if you don’t have a cheap artisan bakery at the end of your road… hehe)
a few black olives, cut into quarters
half a tin of tomatoes
teaspoon of dried oregano
salt and pepper
pinch (or more if feeling wild) chilli
feta cubes (however cheesy you’re feeling)
olive oil (I used basil infused)

Method:
1. Combine all ingredients except for the feta cheese and olive oil (and bread, obviously…) in a bowl.
2. Slice your baguette, drizzle over a little olive oil and pop under the grill for a few minutes.
3. Top  bread with the tomato mixture, sprinkle with the feta cubes then pop under the grill until the cheese starts to look as if it is melting slightly. It should smell deeelliiisshhh

Image

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2 Responses to “Olive, chilli, oregano, basil and feta bruschetta”

  1. Blazing Guns! April 18, 2013 at 8:51 pm #

    Good Lord, that looks and smells delicious…mmmm

  2. catherine thomas April 18, 2013 at 10:57 pm #

    Waste not want not ! Good on you not wasting food .

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