Decadent Mediterranean Honeyed Olive Oil Toasts Recipes

Steps:

• This is all subject to your taste. On your clean cupboard sprinkle the black pepper, crushed red pepper, rosemary, thyme, fennel, and parsley.
• Make sure your feta is dry, pat it with a few paper towels if needed.
• Sprinkle the cheese over the herbs on the cupboard and gently press them all over the cheese.
• Get a clean canning jar, I like the French canning jars, they seal tight and they're very pretty.
• Take a third of your cheese and put it in the bottom of the jar and spread it out. Do not pack it down, you need little nooks and crannies. Then layer on a third of your roasted garlic (I'm sure you've removed it from the skin), then a third of the olives and repeat until it's all inches
• Take your olive oil and slowly drizzle it in so it takes up all the space between the cheese, garlic and olives and fill just to the top so everything is covered.
• Let it sit in the fridge for a week so the flavors can blend (I only lasted four days before I tried it). Serve on french bread, sliced baguettes, with a salad.
• Serving size varies on how much you like on your bread. I say about 10 people could have 5-6 appetizers from this amount.

Steps:

• Mix the dry spices together in a small dish.
• Cut the bread into 4 pieces as if you were making two 6" sandwiches.
• Measure out the olive oil into another small dish-- with a pastry or BBQ brush, brush all the olive oil onto the pieces of bread right side up (about 1 tablespoon for each slice.).
• Squoosh some honey generously onto each piece of bread in a horizontal line, roughly 1 teaspoon. Use the BBQ brush to spread and mix the honey into the breads.
• With your thumb and forefingers, pinch the spice mix and spread onto all the pieces of bread.
• Put the breads on a cookie sheet and toast for 3-4 minutes or until golden brown on top-- I use my toaster/convection oven.

Steps:

• Pre-heat the oven to 220 C or about 425-450°F.
• Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
• Halve the pepper, deseed it and then cut each half into about 3 pieces.
• Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
• Season with salt and freshly ground black pepper.
• Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
• You don't want to incinerate them!
• Pour the stock into the roasting tin.
• If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
• Add in the basil and bring briefly to a boil.
• Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
• Drain them of any liquid, then finely chop the tomato and pepper.
• Season to taste.
• Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
• Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
• Float the toast on top and drizzle with olive oil.

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

Steps:

• In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
• In a large skillet, melt 2 tablespoons butter or oil over medium heat.
• Dip each slice of bread into the egg mixture, completely coating both sides, cook on hot skillet until all slices have been made into French Toast.
• combine the cream cheese and confectioners' sugar mix well.
• Spread cream cheese mixture diagonally on each piece of bread.
• Place a dollop of Strawberry Topping on top of cheese mixture and fold over making a half. Add more topping if you like and sprinkle with powdered sugar.
• Serve and Enjoy!

Steps:

• Preheat oven to 350 degrees Fahrenheit. Mix together the crumbled feta cheese and chopped kalamata olives. Set aside.
• Place bread slices on a baking sheet. Brush virgin olive oil on top of each slice of bread. Cover each slice of bread with whole basil leaves flattened. Cover basil leaves with feta cheese and olive mixture.
• Bake for about 15 minutes or until toasted to your liking.