24 thin slices french bread 24
500 ml medium plum tomatoes, finely chopped 2 cup
1 jar pimiento, chopped & drained (4 oz / 115 g) 1
8 small pepperoni, thinly sliced 8
15 ml fresh oregano, finely chopped 1 tbsp
15 ml olive oil 1 tbsp
2 garlic cloves, halved crosswise 2
125 ml feta cheese, crumbled 1/2 cup
Arrange bread slices in single layer on large cookie sheet. Bake 8 minutes or until just lightly golden. Remove from oven and cool completely.
Meanwhile, in a medium bowl, combine tomatoes, pimiento, pepperoni, oregano and olive oil. Stir gently to blend.
When bread has cooled, gently rub the cut side of the garlic halves over the top of each bread slice. Spoon equal amounts of tomato mixture on top of each slice and sprinkle with cheese.
Serves: 4