- 1 loaf baguette bread
- 8 campari tomatoes (2 cups diced)
- 1/2 cup marinated artichoke hearts, drained and diced
- 3 tablespoons olive tapenade, oil drained off a little
- 3 tablespoons dried cherries, very finely diced
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh minced garlic
- 1 tablespoon basil pesto*
- 1/2 cup feta cheese
- shredded or shaved parmesean for garnish
preheat oven to 400. slice bread into approx 3/8″ slices and place on baking stone. (or cookie sheet) do a light and sloppy drizzle of olive oil over bread, allowing some to hit the pan so it crisps up the bottom of the bread in some places. not too much, just enough so there is a small amount of oil both on the top of the bread and on the pan.
combine all ingredients except cheeses. (if you do this ahead of time, it marinates a little, which is good too.) place a nugget of feta on each piece of bread, and spread with a short and stout cheese spreader. it doesn’t spread easily, but just smash it down and spread it the best you can. then place a spoonful of the topping on each piece, stirring frequently to keep the liquids dispersed. garnish with a small pinch of parm. fresh shreds or shaved, not grated!
bake at 400 approx 15 minutes or until edges of bread are just slightly turning golden brown.
*if it was summer and my herbs were growing, i would always, always use fresh herbs instead of pesto from a jar. but, i neglected to stop at the store so settled for the pesto. it was good, but i would use fresh herbs if you can.
