Ingredients:
1 baguette French bread or similar Italian bread
½ cup finely chopped fresh onion
6 medium, mature tomatoes
2 tablespoons vinegar
1 spoonful drained caper,
1 spoonful chopped parsley
4 tablespoons (approximately) olive oil
100 g (½ plate) feta cheese, grated
1 tablespoon oregano
salt & pepper
Method:
Step 1:
Preheat oven to 220°C.
Step 2:
Blanch and peel the tomatoes. Bring 2 quarts of water to a boil. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
Step 3:
Chop tomatoes, toss them with onion, olive oil, vinegar, parsley, caper, feta cheese, salt and pepper.
Step 4:
Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil and place olive oil-side down on a baking sheet or roasting pan.
Step 5:
Serve toasted bread with tomato mixture