FETA, CRAB & TOMATO BRUSCHETTA
COOKBOOK: Moro Oil Cookbook
I changed the original recipe and added crab. I don’t think there was anyone in the room that didn’t like it! It was all gone in minutes!
I did use a great loaf of sourdough bread which has olives and already has a lot of flavour but you can use a plain loaf and it will be just as nice.
A great easy and simple starter if you have guests coming over for a visit.
Rind of 1 lemon
2-3 medium ripe tomatoes, sliced thinly after you remove the seeds and juice
1 tablespoon of chopped parsley
1 tablespoon chopped thyme
Salt and pepper
1 tablespoon of olive oil
250g feta, cubed (can be marinated)
1 sough dough loaf of bread ( I used the mediterranean version with olives)
200g Black or kalamatta olives, pitted
250g shredded crab
Combine the tomato with the lemon rind, herbs, oil, combine well. Set aside.
Slice the loaf. Place each side up on a lined tray and grill for a few minutes or until it is toasted.
Remove from grill. Add tomato mixture, feta, olives and crab.
Ready to serve.