These sound really sophisticated, and yet, they are really simple, delicious, and make great appetizers or hors d’oeuvres. Fettunta is basically garlic bread and the deconstructed Greek bruschetta is really a pile of delicious Greek-inspired ingredients that turn a simple slice of baguette into a tower of mouth-watering awesome.
What you need:
1 12″ baguette (the skinny ones will leave less bread and more toppings which is of course, yummy)
1 large clove of garlic, peeled and split in half lengthwise
1/4 cup kosher olive oil
3tsp kosher sea salt
2 8oz packages of goat cheese (should be in log form), sliced relatively thin but not as thin as the tomatoes
2-3 heirloom tomatoes (find pretty ones to really jazz up this dish), thinly sliced
1/2 cup olive tapanade*
Slice your baguette into 24 1/2″ slices on the bias. Grill either on an outdoor grill or on a grill pan on your stove (or using your broiler if you’re in a pinch). Immediately rub each slice with the cut side of the garlic clove (use each half for 12). Brush lightly with the olive oil and sprinkle with sea salt. If you stopped there, you’d have traditional fettunta, but we’re going for gold! So – place a slice of tomato on the bread, top with a slice of goat cheese, and then top with your olive tapanade. Ta-da! I told you it was easy.
*You can use store-bought tapanade, but I also really like making my own. I take Spanish olives, Kalamata olives, and a much smaller proportion of black olives and mince them finely or throw them in the food processor with a drizzle of olive oil, some salt, and pepper. For a little extra bite, you can also toss in a few capers. A Kalamata olive tapanade recipe can be found here or you could use Emeril’s much more complicated recipe.