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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A fast, fun way to add a touch of the Meditteranean to everyday dinners. Just a few handy ingredients, presented with a twist can make life more interesting. It's almost a Greek salad without the salad. Ingredients:
8 slices bread (firm white bread is best) |
1/2 cup butter, melted |
6 ounces feta cheese, cubed |
6 cherry tomatoes, cut in wedges |
8 black olives, halved and pitted |
2 eggs, hardboiled and chopped |
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
2 tablespoons flat leaf parsley, chopped finely |
Directions:
1. Remove the crusts from the bread, and flatten the crustless squares. Brush bread slices with butter.
2. Arrange sliced bread in muffin cups. Secure in place by adding a piece of crumpled foil. Bake in a preheated oven (375) for 10 minutes or until bread is crisp and browned.
3. While bread browns, mix tomatoes, olives, feta, and eggs.
4. In a separate bowl mix the olive oil, vinegar, and parsley.
5. Remove bread from muffin pan, discard foil. Allow bread cups to cool and then fill with feta mixture. Spoon dressing over and serve.
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