TWICE BAKED BREAD w/TOMATO TOPPING

By BobD

Ingredients

• 4 4 4 thick slices stale country bread
• 1/2 1/2 1/2 cup finely chopped red onion
• 1 1 1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped
• 1 1 1 tablespoon red wine vinegar or sherry vinegar
• 3 3 3 tablespoons extra virgin olive oil
• 1 1 1 tablespoon capers, rinsed
• 1 1 1 garlic clove, cut in half, green shoot removed, minced or pureed in a mortar and pestle
• 1/4 1/4 1/4 cup chopped kalamata olives
• 1 1 1 tablespoon chopped dill
• Salt
• 2 2 2 ounces feta, crumbled
• 2 2 2 teaspoons dried oregano

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Note: In Greece, cooks often grate tomatoes rather than peeling them. Its a handy technique: Cut tomatoes in half, squeeze out the seeds, and rub the cut side against the large holes of a grater until you reach the skin. Discard the skin.

1. Do this step the night before if your bread isnt hard all the way through. Preheat the oven to its lowest setting. If your oven has a pilot light, you neednt turn it on. Place the bread slices on a baking sheet and place in the oven for eight to 10 hours, until the bread is hard all the way through. Allow to cool.

2. Sprinkle the rusks with cold water until softened but not soggy. Tap off the water and set on a platter.

3. Place the chopped onions in a bowl and cover with cold water. Let sit for a few minutes, then drain and rinse. Drain on paper towels. Toss with the tomatoes, vinegar, two tablespoons of the olive oil, capers, garlic, onion, chopped olives and dill. Salt to taste. Spoon onto the rusks. Sprinkle on the feta and oregano, and drizzle on the remaining olive oil. Arrange on a platter or plates and serve.

Advance preparation: The tomato topping can be made several hours before topping the rusks.