Arrange the bread slices in a single layer on a baking tray. In a bowl, mix the onion, garlic, olives, 2 tablespoons of the olive oil, oregano, basil and parsley. Gently toss in the tomatoes. Top bread slices with this mixture. Sprinkle with feta cheese and parmesan. Drizzle with remaining olive oil.
Put under the grill for 5 minutes, or until cheese is melted and bread is lightly toasted.
Great Bruschetta, Becca! (That rhymes too!)
27 Dec 2009
Altered ingredient amounts.
I had to omit olives - hubby hates them. Used sliced romas instead of diced to prettify the presentation, too. These were pretty good, if not just a tad on the dry side, but I guess that's bruschetta... In any case they're a great addition to an Italian meal, not too time-comsuming, and way more interesting than frozen garlic bread.
29 Sep 2008