Sunday, October 31, 2010

Bruschetta - Greek Style

I went to have lunch in a Greek restaurant the other day.  I've only been there twice as I usually go to the restaurant across the road merely because I like the pasta there.  Unfortunately, the restaurant was closed down so I decided to have another go with the Greek's.  We order some bruschetta for entree.  When it came to the table, it looked a bit different to what we had in the other restaurant.  It had melted cheese on top and there was some thick brown sauce drizzling around the bread.  The taste was good, too.  It's sourness made it a good appetiser that you would want to eat more food.  Of course, we would not leave until we had our dessert.

I have got some old bread in the fridge and this is what happen to it ......

Bruschetta - Greek Style

1 Olive & Feta Panini
1 tomato, diced
1 teaspoon red onion, finely diced
1/2 teaspoon fresh basil leaves, finely chopped
3 tablespoons shredded parmesan cheese
balsamic glaze
pinch of salt


  1. Cut the bread into halves, then cut each half into three.  You would end up with six small pieces.
  2. Mix the tomato, onion, basil and salt together in a bowl.
  3. Butter the bread, then spoon in the tomato mix onto the bread.  Drizzle with the balsamic glaze, top with the parmesan cheese.
  4. Place the bread into a hot grill until the cheese melt and the edges turn golden brown.
Note: You can use french sticks and baguette or even bread rolls to make this bruschetta.   

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