GREEK STYLE BRUSCHETTA
- Thick brown grain bread, cut in 1/2 inch slices, a day or two old.
- Ripe tomatoes, washed and chopped
- Epoch extra virgin olive oil
- Feta Cheese, crumbled
- Epoch sliced Kalamata olives
Place sliced bread under the grill, turning half way through so both sides are toasted. Drizzle with the olive oil. Top with the chopped tomatoes, feta cheese and sliced olives. You can drizzle some more olive oil, then add a sprinkle of oregano and serve.